September 8, 2009
Chicken & Mushrooms with Lemon Sauce
Welcome to this weekly blog carnival of gluten free eating ideas. If you have a blog, please add your link. If it is your first time participating, you can read the guidelines here.
I’m sorry I didn’t get a very good picture. I accidentally left it under the broiler just a little too long which didn’t make for the most attractive picture. This one is a piece that was cut in half. The appeal of this dish is more in the flavor than the looks department anyway.
Chicken & Mushrooms with Lemon SauceIngredients
- 4 chicken breast halves, boneless and skinless
- 2 Tb. butter
- 3/4 c. sliced mushrooms
- 2 Tb. cornstarch
- 1 c. water
- 2 Tb. white wine
- 1/2 tsp. lemon zest
- 1 Tb. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/3 c. grated Parmesan
Melt the butter in a skillet and sauté the chicken until just fully cooked. Remove the chicken and add the mushrooms. Sauté until soft. Combine the cornstarch and water. Add it to the skillet along with the wine, lemon zest, lemon juice, salt and pepper. Stir and cook on high heat for 1 minute.
Butterfly the chicken breasts (slice them horizontally, but not all the way through). Place some of the sauce and Parmesan inside each chicken breast and place it in a baking dish. Cover the chicken with the remaining sauce and Parmesan. Broil until lightly brown.
Jessie at Blog Schmog
I am sharing a delicious, simple soup that will convince you to never open a can of tomato soup again.
Thanks for hosting, Linda!!
Gluten Free Taste of Home:
The Freebie Fairy:
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