Andi's Lemon Chicken Love

Andrea Longenecker


I really love to eat lemons and chicken and one of my favorite Italian dishes I always order at Italian restaurants is one with mushrooms and a lemony wine sauce. So I decided to make it at home and it was a big hit. Because I could add additional things my family and I like, specially my husband.

pinch tips: How to Mince Garlic



5 with left overs


1 Hr


1 Hr


Pan Fry


3 lb
chicken breast halves, skinless and boneless cut them into slices about 2 inchs thick, each breast should give you about 5 pieces.
2 large
lemons, you can squeeze them ahead of time or just just add them into your sauce as your cooking.
1 1/2 c
white wine ( i don't use cooking wine i like real wine, cheap works)
2 stick
real unsalted butter
5 clove
garlic finely chopped ( i use about a half to almost 3/4 of a head of garlic, but we like a lot of garlic. so kinda adjust to taste)
2 Tbsp
capers (optional, i love them but some people don't)
1 small
sweet onion finely chopped.
1 pkg
mushrooms, fresh slice them not too thin. (on this it can be 8oz pk, or more depends on how much you like mushrooms)
1 stalk(s)
broccoli, bunch broken
1/2 pkg
baby carrots sliced
1 can(s)
artichoke hearts, canned cut them into quarter pieces
1 large
red bell pepper sliced
1 large
yellow bell pepper sliced


1 1/2 c
1 Tbsp
paprika, salt, garlic salt, pepper, parsley, oregino,
2 c
oil for frying

Directions Step-By-Step

Make sure you do all your prep first. All your cutting and washing that way everything goes together pretty quickly. Also start a pan of water for your pasta, a fry pan for frying chicken with your oil in it, so when your chicken is almost ready to fry you can start heating it, and a large skillet for your vegetables and sauce to cook in. You can go ahead and get your stick of butter in that last one just so it's ready to start, while your frying your chicken.
Wash your chicken and cut into 2 inch slices, they should be about 5 from each breast, put them into a large mixing bowl with your flour and seasoning, season pretty much to your taste, if your family likes a lot of pepper, go for it or watching the salt, you know than put less. Don't take out completely though it does need some. Once it's all in the bowl toss so it's all covered nicely with a fine coating. Now fry to a golden brown. Let stand on paper towel something to get excess oil off once you take out of oil.
Now in pan with butter, if you have some olive oil add some to your butter it will help it to not burn, caramelize up your onion and garlic, and than start cooking your veggies, first carrots cause they take the longest, once they are almost done add your capers, (I put a fine chop on mine to get them smaller, but its up to you) than your broccoli, than your artichoke hearts, and your mushrooms and your bell peppers, once its all cooked together, squeeze your lemon in and raise your heat and let cook down, add your wine and continue to cook down another 10 minutes, so the alcohol cooks off. Now add your chicken into your sauce, it should thicken up some.
Serve over the pasta, with Romano cheese and Parmesan cheese and garlic bread. Makes a great dinner for family or for two. Definitely For Loved ONES

About this Recipe

Course/Dish: Chicken, Pasta, Vegetables
Main Ingredient: Chicken
Regional Style: Italian
Hashtags: #lemon, #veggies, #chicken