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"A great chicken recipe that Ihave made for years. Serve withrice and a fresh veggie.Impressive!"
Baked Lemon Chickenwith Mushroom Sauce
made it | 581 reviews
Recipe by:Joyce Sokoloff
Ingredients 55 m servings 240 cals
1 tablespoonolive oil
+ 3 cups freshsliced
+
Home Recipes Meat and Poultry Chicken Chicken Breasts
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May wesuggest
Directions PrintWatch
6 skinless,boneless chicken
breast halves
+
1 lemon+1/4 cup butter+
mushrooms
2 tablespoons all-purpose flour
+1/2 cup chickenbroth, or more as
needed
+
1 tablespoonchopped fresh
parsley
+
Add allingredients to list
+
Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooksevenly, keeps leftovers fresh, and makes clean-up
Prep15 m
Cook40 m
Ready In55 m
Preheat oven to 400 degrees F (205 degrees C).1
Pour olive oil in an 8x8-inch glass baking dish.Place the chicken breasts in the dish, coatingeach side with oil. Squeeze the juice of 1/2lemon over each chicken breast. Slice the restof the lemon and place a lemon slice on top ofeach chicken piece.
2
Bake in the preheated oven until no longer pinkin the center and the juices run clear, 30 to 40minutes. An instant-read thermometer insertedinto the center should read at least 165 degreesF (74 degrees C).
3
Melt butter in a skillet over medium heat; addmushrooms. Cook and stir until mushrooms arebrown and liquid is evaporated, about 6minutes. Sprinkle flour over mushrooms andstir until coated. Add chicken broth, stirring tomake a medium-thick sauce. Allow sauce toreduce, adjusting with a little more broth tomake a creamy sauce. Add fresh parsley at thelast minute. Spoon the sauce over the bakedchicken breasts.
4
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Reviews
Read all reviews581
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My review
Since writing this recipe Ihave changed to a skillet.Brown chicken breastson both sides in olive oil.Squeeze 1/2 of a lemonover all. Cover with lidover medium heat. Cooktil done. Tur...
Most helpful positivereview
JSOKOLOFF
8/3/2004
I made as listed butprobably should havetrusted my instinct totweak a bit. We allthought this was missingsomething. The chickendid turn out nice and
Most helpful criticalreview
Gillie CameronAlmeida
7/11/2012
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Read more moist with a pleasantlemon taste but...
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Since writing this recipe Ihave changed to a skillet.Brown chicken breastson both sides in olive oil.Squeeze 1/2 of a lemonover all. Cover with lidover medium heat. Cooktil done. Tur...
JSOKOLOFF
8/3/2004
Read more
This recipe would beperfect if it called forsome, ANY kind ofseasoning! Salt andpepper isn't evenmentioned. However,last night I made"Chicken SeasoningBlend," also from thissite, and ...
naples34102
4/7/2010
Read more
This was very good -although it absolutelyneeds garlic. I marinatedthe chicken breasts inthe olive oil and lemonjuice (with additionalspices like poultry spice,italian seasoning, thyme,s...
TRUCKERDOO
3/4/2003
Read more
Made this last night. It
BIANKAT
10/1/2002
This was very good. Itook the suggestion and
Val S.
3/9/2006
EXCELLENT!! I am goingto recommend this
A7HENA
1/2/2003
Other stories that may interest you
was simple enough, but Ihighly recommenddoubling the sauce foryour recipe. In my case,rather than using 6breasts for the 4 servingsize, I used 3 breasts andleft...
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instead of putting it inthe oven, I just cooked itin a skillet. Also didn'thave lemons, so I justused lemon juice andalso sprinkled LemonPep...
Read more
recipe to people. I putsome asparagus in withthe chicken while itbaked, and it soaked upthe lemon flavor andtasted really good! Iadded some whit...
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My 14 yr. old daughterwas recently diagnosedwith type 1 diabetes andtrying to find recipieswith low carbs thateveryone likes cansometimes be difficult...what pleases one turnsanother off...
WILDE
9/8/2002
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I marinated the chickenin lemon juice and oliveoil for about an hourbefore cooking in theskillet as suggested byother reviewers. Itturned out wonderful. Ialso added 1 whole cupof chicken...
viv
12/19/2006
Read more
This was a big hit at myhouse! I loved thelemony taste of thechicken, and themushroom sauce wasgreat. I used two cups ofchicken broth in mine. Idid make the entirebatch of sauce f...
PATSY HENNESSEY
11/6/2002
Read more
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