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