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Chicken with Mushrooms and Lemon

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Chicken with Mushrooms and Lemon

This skillet lemon chicken is a snap to fix and cook, and it's delicious with hot buttered noodles or rice. Feel free to use a dry white wine to replace the Marsala wine.


  • 4 boneless chicken breast halves, skin removed
  • 1/3 cup flour
  • 1/8 tsp. freshly ground pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • salt
  • 4 ounces fresh sliced mushrooms
  • 4 green onions sliced
  • 2 tablespoons dry Marsala wine or a dry Chardonnay
  • 2 tablespoons fresh lemon juice
  • freshly chopped parsley, for garnish

PREPARATION: Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even thickness. Combine flour, pepper, garlic powder, and paprika in a plastic food storage bag. Add chicken and coat well; shake excess flour mixture off.

In large skillet, heat olive oil and butter over medium heat. Saut� chicken breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. Place on platter and cover with foil to keep warm.

Add mushrooms to the skillet with a little more butter, if needed. Saut� for 3 minutes, until browned and tender. Add green onions and saut� 1 minute longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken back in skillet; simmer for 1 minute longer. Arrange chicken on platter; pour sauce and mushrooms over the chicken and garnish with a little chopped parsley. Serves 4.

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