Chicken Breasts and Mushrooms in Lemon Sauce
Adapted from The Big Book of Casseroles
4 to 5 Tbsp butter
8 oz mushrooms, thickly sliced
6 green onions, including some tender green tops, sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
1 Tbsp fresh rosemary, chopped or 1/4 tsp dried rosemary
1/2 tsp salt
1/8 tsp white pepper
1/4 tsp paprika
4 to 6 DLM Boneless, Skinless Chicken Breast Halves
1/2 cup canned low-sodium chicken broth
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup slivered almonds, toasted (optional)
In a large skillet over medium heat, melt 2 tablespoons butter. Add mushrooms, onions, and garlic. Sauté until tender, about 5 minutes. Transfer to a 2½-quart casserole dish lightly coated with cooking spray or oil.
On a sheet of wax paper, mix flour, rosemary, salt, pepper, and paprika. Toss chicken in mixture to coat and reserve the excess.
In the skillet over medium-high heat, add 2 tablespoons butter and brown chicken, about 5 minutes on each side. Transfer chicken to casserole dish with slotted spoon.
Preheat oven to 350°F. Add 1 tablespoon butter to skillet if needed. Stir in reserved flour mixture and blend. Add broth, wine, and lemon juice and whisk until slightly thickened and smooth. Pour over chicken and mix well.
Cover and bake until chicken is no longer pink in the center, about 30 minutes. If almonds are desired, uncover and sprinkle with almonds. Bake until bubbly, 10 minutes longer.
Makes 4–6 servings
Allergy Warning: Contains milk and wheat and other nuts