Sep 19 2008
Baked Lemon Chicken
Ingredients:
- 4 boneless skinless chicken breast
- 1 tablespoon extra virgin olive oil
- 2 lemons
- 1/4 cup butter
- 3 cups chopped mushrooms
- 2 cans chicken broth
- 2 tablespoons flour
- 1 teaspoon tarragon
- 1/2 teaspoon garlic
- salt and freshly ground pepper
Directions:
- Coat chicken breasts with olive oil and squeeze the juice of one lemon over them. Season with salt and pepper and place 1 to 2 slices of lemon on each breast. Bake at 350F for 30-40 minutes until juices run clear.
- While chicken is baking melt the butter in a medium skillet. Add 3 cups of chopped mushrooms and one teaspoon of taragon. Lightly saute until the mushrooms are tender and golden brown in color, about 6 minutes.
- Stir flour completely into the mushroom mixture. Slowly add chicken broth and continue stirring, gradually increasing heat. Gently boil until mixture reduces to form a thick, creamy sauce. Approximately 10 minutes.
- Spoon sauce over chicken.