This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Lemon-Rosemary Chicken Breasts with Mushrooms
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- #72680
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 cup sliced mushrooms
1 clove garlic, minced
1 tablespoon olive oil
2 whole chicken breasts, skinned and de-boned
2 tablespoons flour
1/2 teaspoon dried rosemary
1/4 cup lemon juice
1/4 cup chicken broth
2 tablespoons chopped parsley
directions
In a frying pan over medium heat, saute the mushrooms and garlic in the oil for 3 to 5 minutes. Remove from the pan.
Sprinkle the chicken with flour and rosemary and brown on both sides. Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom. Return the mushrooms to the pan.
Lower the heat to a simmer, cover the pan, and cook for 15 minutes.
Sprinkle with parsley. Serve over brown rice or fettuccine noodles if desired.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 15, 2010
Love this recipe. It is low fat and very tasty. My parents and in-laws were raving over it, too.
January 8, 2008
I did not have any mushrooms, but, made the chicken after sauteeing the garlic. This recipe has the perfect amount of lemon and herb flavor and is very low fat. I wish I could give it more than 5 stars!!!!!!