Chicken with Mushroom and Lemon Sauce

Like many of you, I've been working on those January "get healthy" goals (despite the last two posts of chocolate desserts). I'm participating in a team contest with Channel 2 and Gold's Gym-which is a good motivator. Knowing that my team is counting on me to stick to the plan makes me think twice before downing a theater size box of candy or reminds me to get off the couch and to the gym. So, in the spirit of health, I ordered a Bountiful Basket for this weekend. If you haven't given this food co-op a try, I recommend it. Its only $15 and you get a whole lot of fresh fruits and veggies. Of course, I brought it home this morning and wondered how I was going to use it all up. I came up with a chicken dish with a sauce that used no butter or cream :) It turned out very tasty!

Pan chicken with mushroom and lemon sauce

2 chicken breast cutlets
3 T. flour
2 tsp. vegetable oil
1 C. sliced mushrooms (I used baby bellas)
1/2 small onion, sliced
1 tsp. minced garlic
1 lemon
1 can low sodium chicken broth
1 T. flat leaf parsley, chopped


I coated the chicken with some flour and salt and pepper and put it in a medium-hot frying pan with the oil. Cook the chicken for about 5 minutes on each side (it will be golden on the outside, but not cooked through yet), and then remove the chicken from the pan. In the pan, pour in a splash of chicken stock add the onions. Sautee for about 5 minutes, then add the garlic. Stir for about 1 minute, then add the mushrooms. Stir and add a bit more chicken stock until the mushrooms are soft.

When the mushrooms are soft, add a couple tablespoons of flour to the mix and cook on medium-low for about a minute and then pour 1 cup of the chicken stock into the pan. Squeeze the juice from 1/2 the lemon and add the chicken back into the pan. Cover and simmer for about 10 minutes. Just before serving add the fresh parsley and the juice from the other half of the lemon.