Ready in 45 minutes or less, the chicken is browned in a skillet, flavored with garlic, mushrooms and a white wine sauce and baked until tender.
Servings: 4 servings
- 1 - 1 1/2 lbs boneless skinless chicken breasts
- 2/3 cup flour
- 6 tablespoons butter divided
- 4 tablespoons olive oil
- 2 cloves garlic minced
- ½ pound fresh mushrooms sliced
- 3 tablespoons fresh lemon juice
- ½ cup chicken broth
- 1/3 cup white wine or additional chicken broth
Preheat oven to 325 F. Thaw the chicken breasts portions and pound them to an even 1/2 inch thickness. Sprinkle them with salt and pepper.
Heat 2 tablespoons of the butter and olive oil in a skillet to a medium high heat. Add a clove of minced garlic. Flour the chicken lightly and brown in two batches until golden, about 3 minutes. Between batches, add additional butter, olive oil and garlic clove.
Place the browned chicken in an oven proof casserole dish. Heat the last 2 tablespoons of butter in the same skillet and sauté the mushrooms until tender. Add the lemon juice, chicken broth, and white wine and bring to a simmer. Pour the mushrooms and juice over the chicken in the casserole dish. Bake at 325 F. for 30 minutes or until cooked through.