Lemon Mushroom Chicken

This dish was a delightful surprise!  It was surprising because I didn’t know if it would turn out very good.  Blake and I are not huge fans of mushrooms, so recipes that call for them are always kind of a risk.  But, the risk was worth it because this was ssooooo delicious.


First you bread the chicken with flour and then pan-fry it in a skillet.  This makes the chicken nice and crunchy.  Then the sauce on top is SO GOOD!  It’s rich and savory and full of flavor.  I liked that the sauce was creamy and not watery.  Mmmm.  Cooking dinner last night made the house smell really good too.  One thing I would recommend is maybe increasing the amount for the sauce ingredients.  It was enough for the chicken, but I also had a tiny bit of sauce on my rice, and it was awesome!  So I would make a little extra and serve it over some rice.

And, not only is this dish super tasty, but it’s one you don’t have to feel guilty about eating!  Yup, it’s a weight watchers recipe. You would certainly not know it just by tasting it!

Lemon Mushroom Chicken

Yields: 3 servings

Lemon Mushroom Chicken

Ingredients

  • 3 boneless chicken breasts
  • 2 Tbsp & 1 tsp all purpose flour
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 Tbsp light butter
  • ¼ cup & 2 Tbsp fat free chicken broth
  • 1 cup mushrooms, sliced
  • 1 ½ tsp lemon juice

Directions

  1. Combine 2 Tbsp flour, salt, and pepper in a shallow dish. Dredge chicken in mixture to coat.
  2. Melt butter in large sprayed skillet over medium heat. Cook chicken 5–6 min or until done. Remove chicken and keep warm.
  3. Add ¼ cup broth to pan.  Stir and bring to boil. Add mushrooms, cook 3–5 min.
  4. Blend remaining broth & flour.  Add to pan, stir until thickened. Stir in lemon juice.
  5. Serve sauce over chicken.

Notes

WW Points = 4

http://normalcooking.com/2012/07/31/lemon-mushroom-chicken/

Source:  eMeals

 

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