Friday, July 27, 2012

Lemon Mushroom Chicken

Servings-4 servings
Points +-6 points per serving

4 boneless skinless chicken breast halves
1/4 c plus 2 tsp. flour, divided
1/2 tsp salt
1/4 tsp pepper
2 Tbsp butter
1/3 c plus 3 Tbsp chicken broth
1/2 pound sliced fresh mushrooms
1 Tbsp lemon juice

Flatten chicken to 1/2 inch thickness..  In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper.  Add chicken, one piece at a time, shake to coat.

In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink.  Remove and keep warm.

Add 1/3 cup broth to the pan, stirring to loosen browned bits.  Bring to a boil.  Add mushrooms; cook and stir for 3-5 minutes or until tender.

Combine the remaining flour and broth until smooth;  stir into the mushroom mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in lemon juice ( I add more juice than it calls for cause I like the lemon taste )  Serve with chicken.

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