In the interest of collecting all my favorite recipes in one place, I am going to start re-posting things that I have scattered hither and yon across the intertubes. This one was originally posted on craftster.
We are on a budget and not eating out. I miss exploring all the fantastic restaurants we have around here. So I've started trying to cook dishes that I never make but would happily let some one else cook. I've explained to the spuds that they are going to have to eat the food mom would order at fine restaurant when she is out with dad.
Lemon chicken is one of those things... It worked out pretty well.
5 chicken breasts (What can I say, I have teenagers).
Pound thin. Dredge in flour. Saute in butter and olive oil over high heat until browned on both sides. Set aside on plate. (Chicken will not be cooked all the way through. That is OK. It will finish cooking later.) Do not overfill the skillet. Cook 1 or 2 pieces at a time until they are all browned. You may need to add a bit of butter and olive oil as you go.
Chop 4-5 cloves of garlic. Wash and thinly slice half of one lemon, enough to get 5 slices. Thinly slice 6-8 large button mushrooms. I do mean thin on the lemon and mushrooms. Paper thin.
One the chicken has all been browned, add the mushrooms to the pan. Stir over medium heat until just starting to release their juices and soften. Add garlic. Stir and saute until fragrant and softened being careful not to brown or burn the garlic.
Add about a cup of chicken broth, 1/4 cup white wine and about 2 Tbsp lemon juice from the unsliced half. Stir to loosen the tasty browned bits from the bottom of the pot. Add salt and pepper to taste. Return the chicken to the pan along with the lemon slices. Cover and simmer for about 10 more minutes until the chicken is cooked through and the sauce has thickened slightly. Add. a dash of thyme and a sprinkle of cracked rosemary
Serve over noodles (Trader Joe's lemon pepper fettuccine works well). Add a side of asparagus.
The spud's didn't like the lemony noodles. They would have been happier with plain fettuccine. That would have made the dish more bland and I would probably have added more lemon or lemon zest to make up for it.
As an aside... pressed for time one night, I threw together one of those chicken, mushroom soup and stuffing casseroles. Not very pretty but easy and edible. Spud 2 looked at it and said "gee mom, what ever made you choose this restaurant?"