Recipe: Baked Lemon Chicken with Mushroom Sauce

Here is the recipe for Lemon Chicken. I really liked this and it is so easy to do.

Baked Lemon Chicken with Light Mushroom Sauce

4 boneless, skinless chicken breast halves
1 tablespoon olive oil
2 lemons, divided
1/4 cup butter

3 cups sliced mushrooms
2 cans low sodium chicken broth
2 tablespoons all-purpose flour
1 teaspoon chopped fresh tarragon or basil
chopped fresh parsley
salt and freshly ground pepper

Coat chicken breasts with olive oil and squeeze the juice of one lemon over them. Season with salt and pepper and place 1 or two slices of lemon (from 1/2 lemon) on each breast.

Place in an 8x8 glass baking dish and bake in a preheated oven for 30 to 40 minutes.

While chicken is baking, melt 4 tablespoons butter in a large skillet. Add the sliced mushrooms and tarragon or basil. Saute until the mushrooms are tender and golden brown in color, about 6 minutes. Stir flour completely into the mushroom mixture. Slowly add chicken broth and continue stirring, gradually increasing heat. Gently boil until mixture reduces to form a creamy sauce, approximately 10 minutes. Add juice from half a lemon into sauce. Add fresh parsley at the last minute. Spoon some of the sauce over the lemon baked chicken breasts and serve remainder as gravy for rice or noodles.