Today's Recipe : Chicken with Lemon ...
Chicken with Lemon Mushroom Sauce
4 skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons cooking oil
2 cups fresh mushrooms
1/3 cup chicken broth
2 tablespoons lemon juice
1 tablespoon fresh snipped parsley
1. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly to 1/4 inch thickness. Sprinkle chicken with salt and pepper.
2. In a large skillet cook chicken in hot oil over medium high heat for 5 to 6 minutes or until no longer pink, turning once. Remove chicken from skillet. Place on a serving platter; cover with foil to keep warm.
3. For sauce, in the same skillet cook mushrooms for 2 minutes; remove from heat. Stir in chicken broth and lemon juice. Return to heat. Bring to boiling. Boil gently, uncovered, for 2 minutes. Stir in parsley. Spoon over chicken. Garnish with lemon slices ( optional ).
Start to Finish: 25 minutes
Makes: 4 servings
Nutrition Facts per serving:
237 calories
10 grams fat ( 2 grams sat fat)
82 mg chol
306 mg sodium
2 grams carbs
0 grams fiber
35 grams protein
My Twist : I used thighs for this instead of breasts. I just find they cook up juicer. And Chicken breast is not going down so well right now. I have also made this in single servings as its pretty simple to break down. This one freezes AWESOME after cooked. So if you are cooking for yourself I would cook the whole thing. Divide it up into servings and freeze them. Then just pull them out of the freezer when you want them and pop them in the microwave. YUM!
Susan 
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