Lemon Chicken with Mushroom Sauce

Lemon Chicken with Mushroom Sauce


738 people made this

A great chicken recipe that I have made for years. Serve with rice and fresh veggies. Impressive!

Joyce Sokoloff

Serves: 4 

  • 6 skinless, boneless chicken breast halves
  • 1 tablespoon olive oil
  • 1 lemon
  • 65g butter or margarine
  • 3 cups fresh sliced mushrooms
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoons plain flour
  • 1 tablespoon chopped fresh parsley

Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

  1. Preheat oven to 205 degrees C.
  2. Place the olive oil in a 20x20cm glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Cook in the preheated oven for 30 to 40 minutes until brown.
  3. In a large frypan, melt the 65g butter or margarine. Add the sliced mushrooms. Saute until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken stock, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more stock to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Delicious!

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Reviews (1)


Very nice not to many additives wife and I loved it will make it again - 12 May 2013

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