About this recipe:A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
6 skinless, boneless chicken breast fillets
1 tablespoon olive oil
200g fresh sliced mushrooms
125ml chicken stock
2 tablespoons plain flour
1 tablespoon chopped fresh parsley
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:40min › Ready in:50min
Preheat oven to 200 C / Gas 6.
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.
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!