Mushrooms are a culinary item we cook with frequently. They go well with any protein and are often used as a replacement for meat in vegetarian dishes due to their umami flavor profile.
Mushrooms are not plants, but a type of fungi that are more closely related to animals than to plants. The mycelium of a fungi is the underground network of threads that act as decomposers in an ecosystem and produce the mushrooms. The visible, edible mushroom part is the fruiting body of the fungi. Mushrooms have been used for food and medicine for thousands of years. Considered a nutritious food, they are rich in vitamins B and D, selenium, and potassium.
Today’s dish uses mushrooms as an enhancement to a simple skillet chicken dish. This is a perfect weeknight dinner – quick, easy, and tasty, made with a few common ingredients. Cooked rice, mashed potatoes, or a green vegetable would all be great side dishes with this chicken and mushroom main dish!
Lemon Mushroom Chicken
Lemon Mushroom Chicken (adapted from tasteofhome.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 1 pound boneless skinless chicken breast halves
- 1/4 cup plus 2 teaspoons all-purpose flour, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 3/4 cup chicken broth, divided
- 1/2 pound sliced fresh mushrooms
- 1-1/2 tablespoons lemon juice
Directions:
Flatten the chicken to 1/2-inch thickness. Place 1/4 cup of the flour in a large shallow dish. Add the chicken, 1 piece at a time, coating it with the flour.
Flatten the chicken to a uniform thickness.
In a large nonstick skillet over medium heat, melt half the butter. Season the chicken pieces with salt and pepper and cook them in the butter for 5 – 6 minutes on each side.
Season the floured chicken with salt & pepper and cook in the butter.
Flip the pieces, salt & pepper the other side, adding the remaining butter, and cook until the chicken is no longer pink and it reaches an internal temperature of 165ºF. Remove the chicken from the pan to a plate and cover the pieces to keep them warm.
Finish cooking the chicken on the second side.
Add 1/2 cup of the broth to the pan, stirring to loosen the browned bits. Bring the broth to a boil. Add the mushrooms and some salt & pepper. Cook, stirring for 3 – 5 minutes or until the mushrooms are tender.
Season the mushrooms and cook them in some broth.
Combine the remaining 2 teaspoons of flour with the remaining 1/4 cup of broth, stirring until smooth. Stir the mixture into the mushrooms.
Mix the flour with the remaining broth and add the mixture to the mushrooms.
Bring it to a boil, cooking and stirring until the sauce has thickened, about 2 minutes. Stir in the lemon juice.
Reduce the sauce and add in the lemon juice.
Transfer the chicken, mushrooms and sauce to a serving dish.
Transfer the chicken and mushroom sauce to a serving platter.
Serve the chicken with the mushrooms and sauce.
Serve the chicken with the mushrooms.
Mushrooms bring magic to a dish! ~Linda
Lemon Mushroom Chicken (adapted from tasteofhome.com) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes, Yield: 4 servings
Ingredients:
- 1 pound boneless skinless chicken breast halves
- 1/4 cup plus 2 teaspoons all-purpose flour, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 3/4 cup chicken broth, divided
- 1/2 pound sliced fresh mushrooms
- 1-1/2 tablespoons lemon juice
Directions:
Flatten the chicken to 1/2-inch thickness. Place 1/4 cup of flour in a large shallow dish. Add the chicken, 1 piece at a time, coating it with the flour.
In a large nonstick skillet over medium heat, melt half the butter. Season the chicken pieces with salt and pepper and cook them in the butter for 5 – 6 minutes on each side. Flip the pieces, salt & pepper the other side, add the remaining butter, and cook until the chicken is no longer pink and it reaches an internal temperature of 165ºF. Remove the chicken from the pan to a plate and cover the pieces to keep them warm.
Add 1/2 cup of the broth to the pan, stirring to loosen the browned bits. Bring the broth to a boil. Add the mushrooms and some salt & pepper. Cook, stirring for 3 – 5 minutes or until the mushrooms are tender.
Combine the remaining 2 teaspoons of flour with the remaining 1/4 cup of broth, stirring until smooth. Stir the mixture into the mushrooms. Bring it to a boil, cooking and stirring until the sauce has thickened, about 2 minutes. Stir in the lemon juice. Transfer the chicken, mushrooms and sauce to a serving dish. Serve the chicken with the mushrooms and sauce.