LEMON MUSHROOM HERB CHICKEN
Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!
Provided by Valerie Serao
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutrition Facts : Calories 567.9 calories, Carbohydrate 36.2 g, Cholesterol 130.2 mg, Fat 30.4 g, Fiber 4 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 1914.7 mg, Sugar 2 g
LEMON MUSHROOM CHICKEN
There's a lot of flavor in this dish. The best part? It doesn't seem light at all! -Carrie Palmquist, Canova, South Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.
Nutrition Facts : Calories 213 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 368mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
LEMON HERB CHICKEN
There's no skin on this bone-in chicken breast; it's topped with herbs, thin slices of lemon, and a lettuce leaf to seal in moisture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Place chicken breast halves in a single layer on a heatproof plate. Sprinkle tarragon leaves and garlic over chicken; season with salt. Arrange lemon slices on top. Lay lettuce leaves over chicken.
- In a 12-inch skillet fitted with a round rack, bring 1 inch of water to a simmer over medium heat. Place plate with chicken on rack. Cover; simmer until chicken is cooked through, 25 to 30 minutes (add more water as needed).
- Transfer chicken to serving plates; discard lettuce. Pour steaming juices into a small bowl; stir in mustard. Spoon sauce over chicken.
Nutrition Facts : Calories 218 g, Fat 2 g, Fiber 1 g, Protein 43 g
CREAMY LEMON HERB CHICKEN
I found this recipe on a Knorr Lemon Dill (that what it was called before Lemon Herb) Sauce Mix. It has been a family favorite ever since. I often add extra lemon juice as I like things lemony.
Provided by Michelle S.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet heat oil over medium heat.
- Add chicken and cook until browned on both sides about 20 minutes.
- Remove chicken and keep warm.
- Add vegetables to skillet.
- Stirring constantly, cook 5 minutes or until crisp tender.
- Stir in remaining ingredients, stirring constantly until mixture comes to a boil over medium heat.
- Boil 1 minute.
- Spoon over chicken.
LEMON HERB CHICKEN W/MUSHROOMS-LOW CARB
Make and share this Lemon Herb Chicken W/Mushrooms-Low Carb recipe from Food.com.
Provided by Lv2Sun
Categories Chicken
Time 31m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- SIMMER: 4 boneless skinless chicken breasts in 1 cup chicken broth for 20-25 minutes.
- POUR: Broth into measuring cup.
- COOK: 2 cups sliced mushrooms in 1 Tbsp broth until broth is evaporated, add 1/2 cup plus 2 Tbsp broth & bring to boil.
- COMBINE: 3/4 cup sour cream & 1 Tbsp lemon herb seasoning.
- ADD: Sour cream mixture to mushroom mixture & cook, stirring for 1 minute or until sauce thickens.
- POUR: Sauce over chicken. Serve over zucchini noodles.
Nutrition Facts : Calories 251.4, Fat 11.3, SaturatedFat 6.2, Cholesterol 89.2, Sodium 187.1, Carbohydrate 5.1, Fiber 0.3, Sugar 1.6, Protein 31.2
MUSHROOM & HERB CHICKEN
My easy skillet dish is a comfort food classic. It's also delicious with rice instead of noodles. No one will guess they're eating healthy with this one. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, brown chicken in butter. In a small bowl, combine the soup, mushrooms, water, chives, mustard, lemon-pepper, salt, garlic salt, rosemary and thyme; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°. Serve with noodles.
Nutrition Facts : Calories 228 calories, Fat 7g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 698mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
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