Baked lemon chicken with mushrooms sauce
Baked lemon chicken with mushrooms sauce

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, baked lemon chicken with mushrooms sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Baked lemon chicken with mushrooms sauce is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Baked lemon chicken with mushrooms sauce is something which I’ve loved my entire life.

Lemon-infused chicken is topped with a creamy mushroom sauce creating a quick and easy weeknight meal. All Reviews for Baked Lemon Chicken with Mushroom Sauce. Juicy, tender and tasty chicken n' mushrooms.

To get started with this recipe, we have to first prepare a few ingredients. You can cook baked lemon chicken with mushrooms sauce using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Baked lemon chicken with mushrooms sauce:
  1. Take 2 Chicken breast
  2. Take 1/2 Lemon (cut thinly to round slices)
  3. Prepare Salt and pepper (enough taste)
  4. Take Olive oil
  5. Prepare Mushroom sauce
  6. Get 120 g Mushroom (thinly sliced)
  7. Make ready 1-2 cloves Garlic (minced)
  8. Take 1/2 tsp chopped thymes (the dry one is fine too)
  9. Get 1 cup water with 1 cube of chicken stock
  10. Take 1/2 tbsp flour (diluted with water)
  11. Make ready to taste Salt and pepper
  12. Prepare 1-2 tbsp butter

When ready to cook, remove chicken from marinade. Easy, delicious and healthy Baked Lemon Chicken w Mushroom Sauce recipe from SparkRecipes. Saute until the mushrooms are brown and have excluded their juice. Add the chicken broth, stirring to make a medium thick sauce.

Instructions to make Baked lemon chicken with mushrooms sauce:
  1. Seasons chicken with enough salt and pepper, drizzle some olive oil and massage chicken thoroughly. Places lemon slices on top of chicken breast.
  2. 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.
  3. While waiting for the chicken to cooked, prepare your mushroom sauce.
  4. 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.
  5. Add in chicken stock and water and stir well. Taste the mushroom sauce and adjust to your liking (add salt and pepper as needed).
  6. Thicken the mushroom sauce by pouring flour diluted with water, stir until mushroom sauce is thicken and turned off the heat.
  7. 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.

If doubling, I would suggest NOT doubling the amount of lemon juice but feel free to add more chicken stock and wine to thin the sauce before cooking. In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. The Boursin mushroom sauce takes this dish to a whole new level. I'm Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight.

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