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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 6mg||32%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This skillet lemon chicken recipe is a snap to fix and cook. It’s perfect for dinner for your family but delicious enough to serve to guests. It is versatile to serve with sides such as hot buttered noodles or rice. Steamed or roasted vegetables will round out your meal, or start with a fresh green salad.
You can use any mushrooms for this dish. The typical cultivated mushrooms you see in the grocery store are button or cremini mushrooms. When they mature, they are known as the portobello mushroom. But there are many more varieties and you may find wild mushrooms available at the farmers market in season. You can make this dish with one type of mushroom or a medley of varieties. Just be sure to sauté them long enough so all are softened. While you could use canned mushrooms, you won’t get the flavors that develop with cooking fresh mushrooms.
Lemon pairs very well with chicken, as you can see in recipes such as chicken piccata with lemon and parsley. Chicken Marsala is a similar recipe that is made without the lemon.
4 (5-ounce) boneless, skinless chicken breast halves
1/3 cup flour
1/8 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon paprika
2 tablespoons olive oil
1 tablespoon butter
Dash kosher salt
4 ounces mushrooms, sliced
4 green onions, sliced
2 tablespoons dry Marsala wine, or a dry Chardonnay
2 tablespoons fresh lemon juice
Chopped fresh parsley, for garnish
Gather the ingredients.
Place the boneless, skinless chicken breast halves between sheets of plastic wrap; gently pound them with a mallet to thin them to an even thickness.
In a plastic food storage bag, combine the flour, pepper, garlic powder, and paprika. Add chicken and shake to coat well; shake the excess flour mixture off. Discard the bag and contents after removing the chicken breasts.
In a large skillet, heat olive oil and butter over medium heat. Add the chicken breasts and sauté for 3 to 4 minutes per side. Turn the chicken and sprinkle with a little salt. Place the cooked chicken breasts on a platter and cover with them with foil to keep warm.
Add the sliced mushrooms to the skillet with a little more butter, if needed. Sauté for 3 minutes, until browned and tender. Add the sliced green onions and sauté 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put the chicken back in skillet; simmer for 1 minute longer.
Remove the chicken from the skillet and arrange it on a serving platter. Pour the sauce and mushrooms over the chicken and garnish with chopped parsley.
Serve and enjoy!
Store any leftovers, covered, in the refrigerator. Reheat in the microwave to enjoy for lunch or dinner the next day. You can also slice the cold cooked chicken and add it to a salad.
- You can use a dry white wine to replace the Marsala wine if that is what you have available.
- If you prefer to cook without wine, use a little chicken broth or water instead of the wine.
Video about What To Make With Chicken And Mushrooms
Creamy Garlic Chicken Breast Recipe #subscribe
Today I am making creamy garlic mushroom chicken. This recipe is also in my cookbook!
This goes great with pasta, rice, or mashed potatoes as well!
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Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
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0:15 Ingredients and Prep
1:57 Cook The Chicken
3:59 Sauté And Cream Sauce
⭐️ EASY Broccoli Cheese Rice Casserole
⭐️ COOKWARE VIDEO
2 lbs boneless skinless chicken breast
16 oz baby Bella mushrooms
4 Tbsp unsalted butter
half of a small onion
3 cloves garlic minced
salt and pepper to taste
1 Tbsp fresh rosemary
1 Tbsp fresh thyme
1 Tbsp fresh parsley
1 Tbsp fresh chives
3 cups (24 oz) heavy cream
2 oz grated parmesan cheese
1 tsp lemon pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 to 1/2 tsp salt
2 tbsp lemon juice
2 tsp Dijon mustard
2 tsp maple syrup (or honey)
2 tbsp olive oil
salt and pepper to taste
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
Ulas Pakkan, Courtesy of Shutterstock, Inc.
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