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.
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
Joanna April 27, 2010 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!
Shadow November 4, 2009 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.
Guest Foodie September 14, 2009 REVIEW:
Guest Foodie July 29, 2009 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.
ColoradoRain71 March 10, 2009 REVIEW:
This was excellent. I love mushrooms and the such was amazing. My dinner guest loved it too!
Guest Foodie April 18, 2008 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
Guest Foodie February 20, 2008 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!
Jordan January 14, 2008 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.
Can't Cook September 22, 2007 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)
Guest Foodie June 15, 2007 REVIEW:
Simple and delicious! I toasted some fresh garlic and mixed it into the sauce and also squeezed a few drops of lemon juice into it. Everybody loved it!
Guest Foodie September 17, 2006 REVIEW:
This was super tastey! It wasn't dry and the mushroom sauce was really a great topping!
Guest Foodie August 13, 2006 REVIEW:
Great recipe! I noticed it didn't tell you where to put the garlic - so I put it in the sauce.
Also, didn't have any lemon on hand, so I used margarita mix instead. Not bad...
Next time, definitely going to try real lemons! :)
Sancho March 21, 2006 REVIEW:
This was the Best Lemon Chicken we (the family) have ever had. I used fresh picked lemons and Toscano olive oil. I added the garlic to the sauted mushrooms. I used a 14oz can of Chicken Broth. Also used a pinch of Corn Starch to thicken it a little.
Wasn't quite sure about the taragon, but OH!! was it good. Thanks for the recipe, and I've shared it with friends.