CHICKEN WITH MUSHROOMS & LEMON SAUCE

Chicken With Mushrooms & Lemon Sauce image

Provided by Chicagoland Chef du

Categories Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

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4 -5 tablespoons butter
2 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, sliced thickly
6 scallions, with tops sliced
2 garlic cloves, minced
1/4 cup all-purpose flour, may need more
1/4 teaspoon dried rosemary, crushed or 1 tablespoon fresh rosemary
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon paprika
4 -6 boneless skinless chicken breast halves, prefer a thicker meatier breast
1/2 cup chicken stock or 1/2 cup broth
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon capers

Steps:

Preheat oven to 350Â°.
In a large skillet over medium heat, melt 2T butter, add mushrooms, onions and garlic. Saute' for 5 minutes or less. *DO NOT overcook!
Transfer mushrooms and onions, set aside.
Combine flour and spices in a ziploc bag. Add chicken one piece at a time to coat. Save the excess seasoned flour.
In skillet over medium heat, add 2 T butter and brown chicken. (*I add olive oil to prevent the butter from burning).
Transfer browned chicken to casserole dish and top with mushrooms and onions.
Sauce: (*I double sauce recipe).
Add 1 - 2 T of butter to skillet, melt over low/medium heat.
Add reserved flour (may need a bit more) to the butter and whisk until well blended.
Add stock, wine and lemon juice. Whisk until smooth and slightly thick. Pour over chicken & mushrooms. Top with capers.
Cover and bake for 30-40 minutes until chicken no longer pink. *Baking time will depend on how thick the chicken breasts are.
Serve over rice (*Basmati is my favorite).
NOTES: Recipe can easily be doubled. I often double the sauce cuz everyone loves a good sauce over their rice.
If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking.
Revised & made for dinner: 10/29/07.