Baked Lemon Chicken with Mushroom Sauce

    Baked Lemon Chicken with Mushroom Sauce

    (821)
    98saves
    50min


    748 people made this

    About this recipe: A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!

    Ingredients
    Serves: 4 

    • 6 skinless, boneless chicken breast fillets
    • 1 tablespoon olive oil
    • 1 lemon
    • 60g butter
    • 200g fresh sliced mushrooms
    • 125ml chicken stock
    • 2 tablespoons plain flour
    • 1 tablespoon chopped fresh parsley

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place the olive oil in a 20cm glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
    3. In a large frying pan, melt the butter. 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 stock, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more stock to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!
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    Reviews & ratings
    Average global rating:
    (821)

    Reviews in English (820)

    by
    0

    Very tasty, very easy and very quick  -  02 Dec 2014

    by
    715

    Since writing this recipe I have changed to a skillet. Brown chicken breasts on both sides in olive oil. Squeeze 1/2 of a lemon over all. Cover with lid over medium heat. Cook til done. Turning a few more times. If you want it more lemony add a teaspoon of lemon zest. I have also added 1 more cup of mushrooms to the sauce. Thanks for the reviews.  -  03 Aug 2004  (Review from Allrecipes US | Canada)

    by
    509

    This recipe would be perfect if it called for some, ANY kind of seasoning! Salt and pepper isn't even mentioned. However, last night I made "Chicken Seasoning Blend," also from this site, and I was looking for a chicken recipe to use it on - and this one seemed perfect to rescue, especially since a number of reviewers remarked that this chicken was "blah" or "boring." These two were MADE for each other! The submitter (in her review) and I were obviously on the same page, as I preferred to prepare this in a skillet rather than in the oven. I dredged the chicken in flour, seasoned it with the "Chicken Seasoning Blend," then browned it in the skillet. When making the sauce, the flour is unnecessary. Once the chicken was done I removed it from the skillet and kept it warm. I sauteed the mushrooms with fresh minced garlic (and salt and pepper of course), added a good dousing of chicken broth, lemon juice and white wine (Pinot Grigio to be exact), reduced that somewhat, then swirled in some butter at the end to thicken the sauce and to make it rich and velvety smooth. (measuring these ingredients is really unnecessary - just cook with "a little of this and a little of that" and enjoy yourself!) Served this with pasta and sauteed patty pan squash with dill. This dinner, this chicken, was right up my alley.  -  07 Apr 2010  (Review from Allrecipes US | Canada)

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