A delicious chicken dish marinated in lemon and garlic, served with savory mushrooms.
45 minutes
A delicious chicken dish marinated in lemon and garlic, served with savory mushrooms.
Chicken Breasts, Boneless, skinless, halved
0 oz
tablespoons
Lemon Juice, Fresh
tablespoons
Garlic, Minced
cloves
Rosemary, Fresh, chopped
teaspoons
to taste
to taste
Flour, All-purpose or gluten-free
tablespoons
tablespoons
Mushrooms, Sliced
0 lb
Thyme, Fresh, chopped
teaspoons
Flat Leaf Parsley, Fresh, chopped
tablespoons
White Wine, Dry
cups
1. Marinate Chicken
Combine 2 tablespoons of olive oil, lemon juice, minced garlic, chopped rosemary, and a pinch of salt and pepper in a large bowl. Slice chicken breasts into equal portions and add to the bowl, coat well. Refrigerate and marinate for 15 to 30 minutes.
2. Prepare for Cooking
Preheat oven to low. Remove chicken from marinade, pat dry, and discard marinade. Set up a pounding station with plastic wrap and brush lightly with olive oil. Pound each chicken piece to 1/4 inch thickness.
3. Dredge and Cook
Season chicken with salt and pepper on one side. Dredge in flour, shaking off excess. Heat a wide, heavy skillet with neutral oil over high heat until hot. Cook chicken in batches until browned, about 1.5 minutes per side. Keep warm in oven on a platter or sheet pan.
4. Sauté Mushrooms
Reduce heat to medium-high. Add mushrooms to skillet. Sear without stirring for 30 seconds, then stir and deglaze pan with wine, thyme or parsley, and additional salt and pepper. Cook until mushrooms are tender and wine has evaporated, about 5 to 10 minutes.
5. Serve
Spoon mushrooms over warm chicken breasts and serve immediately.
Use fresh ingredients for the lemon-garlic marinade, and marinate the chicken for at least 30 minutes or overnight. Bring the chicken to room temperature before cooking.
Deglaze the pan with quality chicken stock and lemon juice, then reduce the sauce and finish with cold butter for richness.
Clean mushrooms with a damp towel and use a variety to enhance flavor. Sauté in a separate pan at high heat until browned, then deglaze with dry white wine.
Preheat the pan before adding oil and don't overcrowd the pan. Allow the chicken to sear undisturbed for a golden crust.
Allow the chicken to rest after cooking so the juices redistribute, ensuring moist and tender meat.
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