Wednesday, March 6, 2013

Lemon Mushroom Chicken

We started buying hay and putting it below our house where you could watch the deer come and go from our house.  We started getting two deer and then five.  The last time I bought the hay I got it with alfalfa the number of deer visiting our house jumped.  Here is a photo I took the first time we got a big group.  The most we have had now is 18.

The deer have their favorite meal and our favorite go to is chicken.  I had some lemons and mushrooms. I thought I would go with a lemon mushroom chicken.  We are low on propane I was able to make this chicken dish in a electric skillet although the recipe I give is made on the stove top.  

Lemon Mushroom Chicken

4 boneless skinless chicken breasts
2/3 cup flour
1 1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon lemon pepper
1 teaspoon butter
1 teaspoon olive oil
6 medium cremini mushrooms
1 cup chicken stock low sodium
1/2 cup dry white wine
1 1/2 teaspoon fresh rosemary, minced
1 large lemon
3 tablespoons heavy cream

Pound out chicken breast to a 1/2 inch thick.  Mix flour, salt, pepper, lemon pepper together in a flat dish.  Cover chicken with flour mixture, shaking off any excess.  Heat a large skillet add butter and olive oil cook chicken on a medium heat for about 5 minutes on each slide or until golden brown and almost cooked through.  Remove from skillet.  If needed add a little more butter or olive oil and sauté mushrooms for 7 minutes stirring occasionally.  Add chicken stock, wine, rosemary and juice from 1/2 a lemon.  Heat sauce for 4 minutes add heavy cream and incorporate.  Add chicken back to the skillet take the other half of lemon and cut into slices.  Place slices on top of chicken and cook until chicken is completely done another 5 minutes.  Plate and spoon sauce and mushrooms over chicken. 

Until Next Time,

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