| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 to 2 tablespoons olive oil
- 1 pound thin-cut boneless skinless chicken breasts
- Salt and pepper
- 1/4 cup all-purpose flour
- 1 cup button mushrooms, trimmed and thinly sliced (or other veggie your kids like: onions, carrots, peas, or green beans)
- 1/2 cup chicken stock
- Juice of 1 lemon, plus lemon wedges, for garnish
- 1 tablespoon unsalted butter
- Chopped parsley (optional)
Instructions
- Step 1: Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, coating the chicken on both sides. Place the chicken in the hot skillet and brown until golden brown and crusty, about 4 minutes per side. Transfer the chicken to a plate.
- Step 2: Add the mushrooms (or other vegetables) to the pan and cook, stirring often, until they are softened and starting to brown, about 5 minutes.
- Step 3: Deglaze the pan with the chicken stock and lemon juice, using a wooden spoon to stir and scrape up any browned bits from the pan bottom.
- Step 4: Stir in the butter until it is melted, then add the chicken back to the sauce. Top with chopped parsley or other herbs, if desired, and serve with lemon wedges (for those who want a tangier dish).
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 256 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 28 g |
| Cholesterol | 91 mg |
| Sodium | 456 mg |
| Serving Size | 1 of 4 servings |
| Calories | 256 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 28 g |
| Cholesterol | 91 mg |
| Sodium | 456 mg |
Reviews
So easy and so delicious!
I hardly ever cook, but this recipe was easy to follow, and the chicken was delicious! I served the mushrooms on the side and made sides of asparagus and rice-a-roni (although I made sautéed arugula for myself) and it all worked very well.
My kids loved this and it is super east for a weeknight meal. My husband and I really enjoyed it as well!