Chicken with Lemon-Herb Mushroom Sauce
Prep: 15 minutes
Cook: 20 minutes • Serves: 4
1-1/4pounds thin sliced boneless, skinless chicken breasts
3/4teaspoon salt
1/2teaspoon ground black pepper
2tablespoons Colavita® Olive Oil
1package (8 ounces) sliced baby bella mushrooms
1shallot, thinly sliced
1cup Gia Russa® Culinary Chicken Stock
2teaspoons fresh lemon juice
2teaspoons cold Challenge Unsalted Butter, cut into cubes
2teaspoons chopped fresh thyme
1. Place flour in shallow dish. Pat chicken dry with paper towel; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour, shaking off excess; place on large plate.
2. In large nonstick skillet, heat oil over medium-high heat; add chicken and cook 4 minutes or until browned, turning once. Transfer to clean plate.
3. In same skillet, cook mushrooms, shallot, 2 tablespoons stock, and remaining 1/4 teaspoon each salt and pepper 7 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining stock and lemon juice; cook 5 minutes or until slightly reduced, scraping browned bits from bottom of skillet with wooden spoon. Stir in butter and thyme; add chicken and cook 3 minutes or until sauce is slightly thickened and internal temperature of chicken reaches 165°, spooning sauce over chicken to coat.
Approximate nutritional values per serving (5 ounces chicken, 1/4 cup sauce):
293 Calories, 12g Fat (3g Saturated), 89mg Cholesterol, 650mg Sodium, 11g Carbohydrates, 2g Fiber, 34g Protein
Chef Tip:
> Serve with spiralized fresh zucchini sautéed with a little olive oil and Italian seasoning.