Lemon Chicken

Name: Lemon Chicken
Yield: Serves 2
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 2 boneless chicken breast halves; 1/2 pound mushrooms, thinly sliced; 4 garlic cloves, chopped; 8 paper-thin slices lemon; 1/2 cup dry white wine; 2 tablespoons fresh lemon juice; Chopped fresh parsley

By Sandi Nelson

August 20, 2004

This chicken is delicious over rice or pasta, which absorbs the tangy sauce. A salad and some crusty French bread would be fine accompaniments.

Recipe information

Yield
Serves 2

Ingredients

tablespoon butter

tablespoon olive oil

boneless chicken breast halves

/2 pound mushrooms, thinly sliced

garlic cloves, chopped

paper-thin slices lemon

/2 cup dry white wine

tablespoons fresh lemon juice

Chopped fresh parsley

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Preparation

Step 1
Melt butter with olive oil in heavy medium skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms and garlic to skillet. Sauté until mushrooms are tender, about 4 minutes. Return chicken to skillet. Overlap 4 lemon slices on each piece of chicken. Pour white wine and lemon juice around chicken. Reduce heat to low. Cover skillet and simmer until chicken is cooked through, about 5 minutes. Season with salt and pepper.
Step 2
Transfer chicken to plates. Spoon sauce around chicken. Garnish with parsley and serve.

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes