Mushroom Lemon Chicken
4boneless/skinless chicken breast halves - (each cut in half)
1/2lb. fresh mushrooms, sliced
1/4cup lemon juice (fresh is best)
4tablespoons butter or margarine
·salt and pepper to taste
1teaspoon of dried parsley
How to Make Mushroom Lemon Chicken
- In a plastic bag, add enough flour in which to coat your chicken. Add salt and pepper to your taste. Place the chicken in the bag and shake to coat them. In a skillet, heat the butter and add the coated chicken and cook until golden brown on both sides.
- Then sprinkle the golden browned chicken with the parsley and the lemon juice and cover and cook on low for another five minutes. Add the mushrooms. Cover again with lid tightly and let steam for a 2 minutes. Remove from the heat and let stand covered for 5 minutes.