Baked lemon chicken with mushrooms sauce. 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. Meanwhile, melt the butter in a skillet over medium heat. Place the chicken breasts in the dish, coating each side with oil.
In a large skillet over medium heat, melt butter.
Sprinkle with the flour and blend.
Add the chicken stock, stirring to make a medium thick sauce.
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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. Meanwhile, melt the butter in a skillet over medium heat. Place the chicken breasts in the dish, coating each side with oil.
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Ingredients requirements of Baked lemon chicken with mushrooms sauce:
- Require 2 - Chicken breast.
- Require 1/2 - Lemon (cut thinly to round slices).
- Provide for Salt and pepper (enough taste).
- Give - Olive oil.
- Need - Mushroom sauce.
- Give 120 g Mushroom (thinly sliced).
- Require 1-2 cloves Garlic (minced).
- Give 1/2 tsp for chopped thymes (the dry one is fine too).
- Give 1 cup - water with 1 cube of chicken stock.
- Require 1/2 tbsp of flour (diluted with water).
- Give to taste of Salt and pepper.
- Give 1-2 tbsp - butter.
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. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
Baked lemon chicken with mushrooms sauce making:
- Seasons chicken with enough salt and pepper, drizzle some olive oil and massage chicken thoroughly. Places lemon slices on top of chicken breast..
- Preheat oven to 180°C lined baking tray with baking paper or foil and placed chicken on the tray, top it up with some lemon slices. Baked for 35-40 mins, or until chicken is fully cook..
- While waiting for the chicken to cooked, prepare your mushroom sauce..
- Heat butter on a frying pan, add in garlic saute until garlic is aromatic, then add in mushroom and thymes saute until mushroom looks wet..
- Add in chicken stock and water and stir well. Taste the mushroom sauce and adjust to your liking (add salt and pepper as needed)..
- Thicken the mushroom sauce by pouring flour diluted with water, stir until mushroom sauce is thicken and turned off the heat..
- Take chicken out from the oven (onced chicken is cooked). Pour the mushroom sauce on top. Serve with some steam green veggies and mash potatoes. YUM! In case you were wondering, I cut some part of my chicken breast as it was a huge piece of breast..
In a large skillet, melt the butter or margarine; add the sliced mushrooms. Chicken thighs are brined in a mixture of lemon juice and savory seasonings to keep them super moist. Baked with layers of fresh lemon and served with a quick mushroom sauce, this meal is sure to impress. Add stock, wine and lemon juice. Whisk until smooth and slightly thick.
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