I found this scrumptious recipe when going through an old blog – I hadn’t made it since March of 2007! I remember it being very delicious at the time, and it was very delicious this time around too… I can’t imagine how I could have missed this so far in my repertoire. Silly, silly me…
I got this idea from a dish that my mom would get from a local Italian place around the holidays. They made a tasty chicken piccata and a mean eggplant parm, too. Everything (well, the chicken and the eggplant) was very lightly breaded, which I liked.
Even though I haven’t yet tried this recipe with breading yet, as I wanted to recreate my recipe from 2+ years ago first, I’ll definitely be trying some breading with this too… The flour coating did add some crisp to the chicken here, but I’m looking forward to trying a bit more of it. 🙂 And it’s just such a yummy dish… nice and lemony and garlicky, with a flavorful mushroom sauce on top. Mmmm… Big yum.
- Chicken Breasts, skinless, boneless, pounded flat (1-1/2 lbs. or so)
- 4 Lemons
- Fresh Garlic, minced
- Herbs, for seasoning (as preferred)
- 1/4+ cup Flour
- 4 Tbsp Butter
- 12-16 oz. Mushrooms, sliced
- 1/4 cup White Wine
- Rice (or pasta)
1. Marinade chicken beforehand. I used the juice of 2 lemons, minced garlic, dried thyme and salt. Let sit in fridge for 1+ hours.
2. If serving over rice or pasta, begin to prep at this point. I used a creamy rice mix.
3. Put flour on a plate and dredge the chicken breasts. In skillet with 1/2 of butter, brown chicken on both sides over medium heat (about 5 minutes or until both sides are golden brown). Remove from skillet and keep warm. (This is where I will try breading the chicken with breadcrumbs next time.)
4. Add remaining butter to skillet. Cook mushrooms and garlic til tender. Return chicken to pan. Add wine and juice of remaining 2 lemons. Simmer for 7-10 minutes, stirring occasionally til sauce thickens slightly. Serve over rice or pasta.