Mushroom lemon chicken

Ask me what one of my top five essential ingredients in the kitchen is and lemons will come up every time. You know when you have something wonderful and you wonder why it’s so wonderful? A lot of times it’s lemon juice. It just brightens everything up. Use it to make a simple pasta sauce with olive oil, salt, pepper and some chopped fresh parsley. Use it in a vinaigrette. Use a spritz of lemon juice on roasted vegetables. And always, always use it in a cream sauce. This is a simple recipe that takes about 20 minutes to cook and tastes like a million bucks. All with the addition of a simple lemon.

Mushroom lemon chicken

3 tablespoons vegetable oil

4 small chicken breasts

Salt and pepper to taste

8 ounces whole mushrooms, quartered

2 tablespoons butter

Juice of 1 lemon

1/2 cup chicken stock

1/2 cup heavy cream

Heat the vegetable oil in a skillet over medium heat. Salt and pepper the chicken and add it to the pan, sauteing until the chicken is cooked through (Poke it – if it’s firm it’s cooked through). Remove the chicken and add the mushrooms and butter. Saute them until they have released all their juice and are well browned. Add the lemon juice and chicken stock. Cook over medium high heat until the mixture has reduced by half. Add the cream and continue reducing until the sauce has thickened. Add the chicken breasts to the pan and turn down the heat to medium low until the chicken breasts have reheated. Serve over rice or angel hair pasta.

 

5 Comments

Filed under chicken, Uncategorized

5 Responses to Mushroom lemon chicken

  1. Julie

    Thank you, Catherine! Thank you, Marida!

  2. Even though I’m late coming to the party, it seems you took quite a wild ride! I’m not a techy person either. When I migrated my site from wordpress.com to wordpress.org, I was scared to death. Anyway, I’m glad you made and I’m glad I found you…..wherever you may be.

    BW, lemons are one of my top ingredients, too, along with buttermilk.

    • Catherine Mayhew

      Thanks for the support. I am in Tennessee, by the way. It takes us a little time down here to catch on to this new fangled stuff.

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