Lemon Chicken with Mushrooms is an easy and tasty chicken dinner for a weeknight meal.
My favorite part about this recipe is that is was somewhat accidental. A package of beautiful white button mushrooms in the fridge needed to be used while they were still beautiful, and an email that came through from the New York Times that inspired me send the Ranch Hand to the store for Chicken Breasts.
This recipe is perfect for a weeknight meal. It surprised, it delighted, it exceeded our humble expectations and righted all the day’s wrongs. And if the dishes would have magically washed themselves, I would have felt like I was part of a Disney movie.
Floured chicken cutlets sauteed until browned and mushrooms that are browned and deglazed with white wine. So flavorful, so easy.
Recipe for Lemon Chicken with Mushrooms
I hope you give this Lemon Chicken recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite chicken cutlet recipe, let me know, I’d love to give it a try.
More Easy Chicken Cutlets Recipes
- Chicken Cutlets with Garlic Red Bell Pepper Cream Sauce
- Chicken Cutlets with Raspberries
- Chicken Cutlets with Cherry Tomato Cumin Vinaigrette
- Chicken Cutlets with Jalapeno Orange Sauce
And if you’re looking for more chicken recipes, you won’t want to miss my Chicken Category. You’ll find a ton of fun recipes, including the most popular chicken recipe on my site, Easy Baked Chicken Parmesan. You’ve got to try that one.
Lemon Chicken with Mushrooms
- 2 8 to 10 ounce boneless skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic mashed with a garlic press or fine chopped.
- 1 teaspoon chopped fresh rosemary
- Salt to taste
- Freshly ground pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 1 pound mushrooms sliced
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry white wine
- Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces, the slice horizontally. With a meat mallet, gently pound the chicken into even cutlets, using the flat side of mallet. This works best if you start in the middle and pound out to the edges. Or purchase 4 chicken cutlets. Place the chicken in the bowl. Stir together to coat well and refrigerate for 15 to 30 minutes.
- Remove the chicken from the marinade and place on a plate. Discard marinade. Season the chicken with salt and pepper on one side only.
- On a plate combine place the flour. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Heat a wide non-stick fry pan over medium high heat. Then add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.)
- Transfer to a platter or sheet pan and keep warm in a low heat oven, or simply tent with foil. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
- Turn burner heat down to medium. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine and thyme and salt and pepper to taste. Continue to stir until wine has reduced some and mushrooms are tender and browning, 5 to 10 minutes. Spoon over the chicken, and serve.