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Baked Lemon Chicken with Mushroom Sauce

Posted by Solitary Dancer on November 1, 2006

Baked Lemon Chicken with Mushroom Sauce


4 skinless, boneless chicken
1 tablespoon olive oil
1 cup lemon juice
1/4 cup butter
1/4 cup chicken broth
2 tablespoons all-purpose flour (I am sure Carbalose Flour or Gluccomannan would work just fine)
1 tablespoon chopped fresh
1/4 cup Dry white wine
3 cups Portabella Mushrooms sliced
1 tablespoon Dijon mustard
1 clove Garlic crushed


Marinate the chicken breasts:

In a Ziploc Baggy mix lemon juice, white wine, dijon mustard,garlic . Place chicken breasts in baggy and marinate up to 24 hours.

When ready to cook, remove chicken from marinade. Place a slice of lemon over each ad bake in pre-heated (375) oven for 30 to 40 minutes until brown.

In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth and wine, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth or wine to make a creamy sauce.

Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts.



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