Lemon Chicken

This is a quick dish to throw together for dinner.   Pounding the chicken allows it to cook quickly.  The flour you dredge the chicken in makes the sauce thicken without any hassle.  And the flavors adjust easily. 

5 chicken breasts. Pound thin between sheets of plastic wrap. Dredge in flour. Saute in butter and olive oil over high heat until browned on both sides. Set aside on plate. (Chicken will not be cooked all the way through. That is OK. It will finish cooking later.) Do not overfill the skillet. Cook 1 or 2 pieces at a time until they are all browned. You may need to add a bit of butter and olive oil as you go.

In the meantime, chop 4-5 cloves of garlic. Wash and thinly slice half of one lemon, enough to get 5 slices. Thinly slice 6-8 large button mushrooms. I do mean thin on the lemon and mushrooms. Paper thin.

One the chicken has all been browned, add the mushrooms to the pan. Stir over medium heat until just starting to release their juices and soften. Add garlic. Stir and saute until fragrant and softened being careful not to brown or burn the garlic.

Add about a cup of chicken broth, 1/4 cup white wine and about 2 Tbsp lemon juice from the unsliced half of the lemon. Stir to loosen the tasty browned bits from the bottom of the pot. Add salt and pepper to taste. Return the chicken to the pan. Cover and simmer for about 10 more minutes until the chicken is cooked through and the sauce has thickened slightly. Add a dash of thyme and a sprinkle of cracked rosemary. Taste and adjust the salt and pepper if needed. 

Serve over noodles (Trader joe’s lemon pepper fettuccine works well). Add a side of asparagus.