4 boneless skinless chicken breast 1 tablespoon extra virgin olive oil 2 lemons 1/4 cup butter 3 cups chopped mushrooms 2 cans chicken broth 2 tablespoons flour 1 teaspoon tarragon 1/2 teaspoon garlic salt and freshly ground black pepper
Coat chicken breasts with olive oil and squeeze the juice of one lemon over them. Season with salt and pepper and place 1 to 2 slices of lemon on each breast. Bake at 350 degrees F for 30-40 minutes until juices run clear.
While chicken is baking melt the butter in a medium skillet. Add 3 cups of chopped mushrooms and one teaspoon of tarragon. Lightly saute until the mushrooms are tender and golden brown in color, about 6 minutes.
Stir flour completely into the mushroom mixture. Slowly add chicken broth and continue stirring, gradually increasing heat. Gently boil until mixture reduces to form a thick, creamy sauce. Approximately 10 minutes.
mezza Member since: September 6, 2010 REVIEW: I made this tonight and it was delish. Chicken could have used a little bit more time. Loved it and will definitely make it again
Apr 27, 2010
Joanna REVIEW: This recipe is ABSOLUTELY DELICIOUS! It was loved by the whole family + it was so simple to make. I can't wait to make it again!
Nov 4, 2009
Shadow REVIEW: Tried this tonight, thought it was simple and delicious. Had to use canned mushrooms and I overcooked the darn chicken (bad timing), but anything NOT my fault was absolutely awesome.
Going to be doing this correct quite soon.
Sep 14, 2009
Guest Foodie REVIEW: FIVE STARS!!!
Jul 29, 2009
Guest Foodie COMMENT: Used 1/4 cup gravy flour insteas of two tbsp. (Wondra). Dissolved flour in equal amount cold water, then stirred in. Broth took over three hours to reduce to consistency of gravy.
Mar 10, 2009
ColoradoRain71 REVIEW: This was excellent. I love mushrooms and the such was amazing. My dinner guest loved it too!
Apr 18, 2008
Guest Foodie REVIEW: This is like the best recipe I've tried. And it was so easy. The chicken was sooo good and the sauce was heavenly. Sounds simple and its is, but its really good. I didnt find the Tarragon anywhere in the nearby stores. Anyway it came out just fine. I forgot the garlic too because its not mentioned anywhere in the recipe but I dont think it made a big difference
Feb 20, 2008
Guest Foodie REVIEW: This recipe was AWESOME! I squeezed the juice of one lemon in the sauce and cut half of it up and let it simmer. It was very lemony just the way we like it. I also added some capers which was good. I did omit the tarragon.
This recipe is a MUST TRY!
Jan 14, 2008
Jordan REVIEW: This Lemon Chicken was the hit of the party!!!!! This was a great recipe and was very easy to make. I would recommend this recipe to anyone.
Sep 22, 2007
Can't Cook REVIEW: Awesome, very easy and VERY tasty! I made it without the taragon because I don't know what taragon is. And the garlic was finely chopped, squished and added to the mushrooms as they were sauteing. Also the mushrooms cooked faster than the chicken so I just added more broth and kept it at a low heat. Remember to chop the 'shrooms as fine as possible (I used Shiitake)