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Coll'sCookin'
Posted March 12, 2004 01:51 PM
This is FABulous! Great for company or dinner with your family. I have made it several times and posted it on requests so I thought I'd share here too.
Chicken Breasts & Mushrooms in Lemon Sauce
*taken from the Big Book of Casseroles by Maryana Vollstedt
4-5 T butter
olive oil - optional
8 oz. fresh white button mushrooms - sliced thick
6 green onions with tops - sliced
2 cloves garlic - minced
1/4 C all purpose flour
1 T fresh rosemary or 1/4 teas. dried
1/2 t salt
1/8 t white pepper
1/4 t paprika
4-6 boneless, skinless chicken breast halves (you may substitute veal cutlets)
1/2 C chicken stock or canned low sodium broth
1/4 C dry white wine (ie. chardonay)can use more
1/4 C freshly squeezed lemon juice
Capers amount as desired
1) In a large skillet over medium heat melt 2T butter, add mushrooms, onions and garlic and sautee for about 5 minutes (do not over cook)
2) Transfer mushrooms & onions to the bottom of a covered casserole dish.
3) Combine flour and spices and toss chicken to coat. *SAVE left over flour
4) In same skillet over medium heat, add 2T butter (and 1-2T olive oil if desired) and brown chicken on both sides. Combining olive oil and butter helps prevent butter from burning while browning chicken.
5) Transfer chicken to casserole dish and place on top of mushrooms and onions.
Preheat oven to 350°.
6) Add 1T butter to skillet if needed. Add reserved flour mixture and whisk. Add stock, wine, lemon juice to flour and butter mixture and heat until it thickens (about 5 minutes). If it becomes too thick add mor stock or wine.
Pour over checken. Place some of the mushrooms and onions over the chicken & sauce. Sprinkle with capers.
7) Cover and bake for 30-40 minutes until chicken is done and no longer pink.
Serve over rice (I love Basmati rice)
Posted March 12, 2004 01:51 PM
This is FABulous! Great for company or dinner with your family. I have made it several times and posted it on requests so I thought I'd share here too.
Chicken Breasts & Mushrooms in Lemon Sauce
*taken from the Big Book of Casseroles by Maryana Vollstedt
4-5 T butter
olive oil - optional
8 oz. fresh white button mushrooms - sliced thick
6 green onions with tops - sliced
2 cloves garlic - minced
1/4 C all purpose flour
1 T fresh rosemary or 1/4 teas. dried
1/2 t salt
1/8 t white pepper
1/4 t paprika
4-6 boneless, skinless chicken breast halves (you may substitute veal cutlets)
1/2 C chicken stock or canned low sodium broth
1/4 C dry white wine (ie. chardonay)can use more
1/4 C freshly squeezed lemon juice
Capers amount as desired
1) In a large skillet over medium heat melt 2T butter, add mushrooms, onions and garlic and sautee for about 5 minutes (do not over cook)
2) Transfer mushrooms & onions to the bottom of a covered casserole dish.
3) Combine flour and spices and toss chicken to coat. *SAVE left over flour
4) In same skillet over medium heat, add 2T butter (and 1-2T olive oil if desired) and brown chicken on both sides. Combining olive oil and butter helps prevent butter from burning while browning chicken.
5) Transfer chicken to casserole dish and place on top of mushrooms and onions.
Preheat oven to 350°.
6) Add 1T butter to skillet if needed. Add reserved flour mixture and whisk. Add stock, wine, lemon juice to flour and butter mixture and heat until it thickens (about 5 minutes). If it becomes too thick add mor stock or wine.
Pour over checken. Place some of the mushrooms and onions over the chicken & sauce. Sprinkle with capers.
7) Cover and bake for 30-40 minutes until chicken is done and no longer pink.
Serve over rice (I love Basmati rice)
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