Lemon Mushroom Chicken

By Leslie Blythe  ,   , ,

August 18, 2017

I am having a hard time adjusting to being an "empty nester". The only good thing is that I can make things the girls hate, like mushrooms! This delicious creamy lemony chicken is prepared in a skillet and sautéed with mushrooms. This is pretty much a chicken piccata, but without capers and with mushrooms.

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 4 Servings


1Pound the chicken to ½ inch thickness.

2In a large resealable plastic bag, combine ¼ cup flour, salt, and lemon pepper.

3Add chicken 1 piece at a time, shake to coat.

4In a large nonstick skillet over medium heat sauté chicken in butter for 5-6 minutes on each side or until no longer pink.

5Remove and keep warm.

6Add ⅓ cup broth, to the pan, stirring to loosen browned bits, and bring to a boil.

7Add mushrooms, cook and stir 3-5 minutes or until tender.

8Combine the remaining flour and broth until smooth, and stir into the mushroom mixture.

9Bring to a boil, cook and stir for 2 minutes, or until thickened.

10Stir in lemon juice.

11Serve with chicken.


4 (4 ounce) boneless skinless chicken breast halves

¼ cup plus 2 teaspoons flour, divided

salt, to taste

1 teaspoon lemon pepper

2 tablespoons butter

⅓ cup plus 3 tablespoons reduced-sodium chicken broth, divided

8 ounces mushrooms, sliced

¼ cup lemon juice

fresh parsley, to garnish

1 lemon, cut into wedges, for serving


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