Creamy Lemon Chicken with Onions and Mushrooms
This showstopper of a dinner is surprisingly quick to put together, making it a great weeknight meal option. Serve with a side salad and crusty buttered bread for mopping up all of the creamy, lemon-y sauce!
PREP TIME
5 minutes
COOK TIME
25 minutes
Ingredients
4 chicken breasts, rinsed and patted dry
1/2 cup all-purpose flour
1/2 cup dry white wine or chicken stock
1/4 cup heavy cream or sour cream
1 medium yellow onion, sliced
8 ounces white or brown mushrooms, brushed clean, stems removed and sliced
2 tablespoons olive oil, divided
Juice of two fresh lemons
Salt and freshly ground pepper
Chopped fresh parsley, for garnish
1/2 cup all-purpose flour
1/2 cup dry white wine or chicken stock
1/4 cup heavy cream or sour cream
1 medium yellow onion, sliced
8 ounces white or brown mushrooms, brushed clean, stems removed and sliced
2 tablespoons olive oil, divided
Juice of two fresh lemons
Salt and freshly ground pepper
Chopped fresh parsley, for garnish
Directions
In a large heavy skillet, heat olive oil to medium-high. Dredge chicken in flour and shake off the excess. Season chicken on both sides with salt and pepper. Sauté on either side until the flour begins to brown, about 3-4 minutes per side. You do not want to cook the chicken through -- it will finish cooking in the sauce. Remove chicken from pan and set aside.
Add last tablespoon of olive oil and sauté mushrooms and onions until onions begin to soften and mushrooms begin to brown, about 5-6 minutes.
Reduce heat to medium. Add stock or wine to pan and scrape the bottom of the pan with a wooden spoon to remove all of the brown bits. Cook until liquid reduces by half then add the cream. Put the chicken breasts back in and cook until the chicken's juices run clear and sauce thickens, about 6-7 minutes. Add lemon juice and garnish with parsley. Serve immediately.
Add last tablespoon of olive oil and sauté mushrooms and onions until onions begin to soften and mushrooms begin to brown, about 5-6 minutes.
Reduce heat to medium. Add stock or wine to pan and scrape the bottom of the pan with a wooden spoon to remove all of the brown bits. Cook until liquid reduces by half then add the cream. Put the chicken breasts back in and cook until the chicken's juices run clear and sauce thickens, about 6-7 minutes. Add lemon juice and garnish with parsley. Serve immediately.
Looking for inspiration? Try these recipes:
Scrambled Eggs a la Dominicana
Pickled Red Onions
Easier Beef Wellington
