I came across this recipe and thought it sounded interesting. I am not usually a fan of lemon but chicken and lemon always seem to go well together so I decided to try it out. I was not disappointed. It was not overally lemony at all.
Pepper added by Joey - Dude thought he was being sneaky but I saw him add some
Ingredients
2 chicken breasts
1/4 cup fresh squeezed lemon juice
2 large mushrooms, sliced
2 tablespoons water
3/4 cup chicken stock
1/4 cup chopped parsley
Flour
Salt and Pepper to taste
1 tablespoon oil
1. Place chicken between two pieces of wax paper and pound with meat mallet or rolling pin until thin.
2. Place flour on a plate and dip chicken in flour, coating on both sides.
3. Lightly coat a large non-stick skillet with cooking spray and add oil over medium-high heat.
4. Add lemon juice and chicken and sauté, turning frequently, for 5 minutes.
5. Add chicken stock if you notice that the pan is getting dry.
6. Add mushrooms and parsley and cook for 4 to 5 minutes - until chicken is fully cooked and mushrooms are soft.
Pepper added by Joey - Dude thought he was being sneaky but I saw him add some
Ingredients
2 chicken breasts
1/4 cup fresh squeezed lemon juice
2 large mushrooms, sliced
2 tablespoons water
3/4 cup chicken stock
1/4 cup chopped parsley
Flour
Salt and Pepper to taste
1 tablespoon oil
1. Place chicken between two pieces of wax paper and pound with meat mallet or rolling pin until thin.
2. Place flour on a plate and dip chicken in flour, coating on both sides.
3. Lightly coat a large non-stick skillet with cooking spray and add oil over medium-high heat.
4. Add lemon juice and chicken and sauté, turning frequently, for 5 minutes.
5. Add chicken stock if you notice that the pan is getting dry.
6. Add mushrooms and parsley and cook for 4 to 5 minutes - until chicken is fully cooked and mushrooms are soft.
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