What's that smell?

Lemon and Mushroom Chicken

I found this recipe on a blog I follow, Samster Mommy, and what drew me to it was the small number of ingredients. I’m always looking for a quick meal that won’t make me run to the store for ingredients. Samster Mommy used white wine with hers, which probably would have been great, but when I went to make mine I found that I was actually out. In a pinch I substituted chicken stock. This was such an easy-to-make, flavorful meal. The smooth, woodsy flavor from the mushrooms mixed with the light, citrusy taste of lemons was a perfect combination. It would also be easy to augment this recipe if you have a bigger family or want some leftovers (it was really good the next day). I made asparagus to go with it; I simply drizzled the asparagus with oil and sprinkled with salt and pepper. I roasted it in a 350 oven for 10-15 minutes (depending on the thickness of the asparagus). I served it with homemade yeast rolls, the recipe for which I will post later. Enjoy!

Lemon and Mushroom Chicken

• 3 Chicken Breasts cut into 2” strips
• 1 package white mushrooms, sliced
• 1 garlic clove, minced
• 1/2 c dry white wine or chicken stock
• 1/2 fresh lemon, squeezed well
• 3/4 c flour
• EVOO

In a large skillet heat a 2 tbsp EVOO over med heat. In a small bowl season flour with salt & pepper. Dredge each chicken tender in seasoned flour, shake off excess & lay strips in skillet. Cook until golden on each side, 3-4 minutes. Set strips aside on plate. Next add another drizzle of EVOO and cook mushrooms & garlic for about 5 minutes or until they begin to brown slightly. Add white wine & with a wooden spoon, deglaze the pan (scrap up any browned bits on the bottom of the pan), reduce heat to low. Add 1tbsp butter and the lemon juice, stir to combine. Return chicken to pan & cook until chicken is opaque. (about another 4-5 min)

Plate a piece or 2 (or 3 or 4) of chicken and top with the delicious sauce. Serve with vegetable and bread.