What’s Cooking Wednesday – Tracey's Lemon Mushroom Chicken

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One of my sister's best friends Tracey made this dish for my sister's bridal shower. It's was a big hit. It's easy and it's one of those dishes that can be fancy or just perfect for a casual dinner. The key is to used the highest quality ingredients you can.



TRACEY'S LEMON MUSHROOM CHICKEN
Approx. 1 lb thinly sliced chicken breasts
1 cup flour
1 tsp salt
black pepper
1 stick butter
1 lemon
8 oz sliced mushrooms
2 cloves crushed garlic
1/4 - 1/2 dry white wine

Combine salt, pepper and flour in a ziploc bag. Add the chicken, seal and shake to coat the chicken in the flour mixture.

Saute the garlic in 1/2 butter then add the chicken. Saute 2-3 minutes per side or until cooked through.

Remove to a plate and squeeze lemon juice over the chicken. When you have finished cooking all the chicken and the rest of the butter and deglaze the plan, then add the mushrooms. Cook for a few minutes, add the rest of the juice from the lemon. Simmer again for about 5 minutes and then add the wine.

Return chicken to the pan. Simmer for another 3 minutes and serve.

I usually add a parley sprig for decoration and serve this with rosemary roasted potatoes.