Baked Lemon Chicken with Light Mushroom Sauce


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This recipe lets you make your own mushroom sauce and the best part is, it’s healthy.

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  • 4 boneless skinless chicken breast
  • 1 tbs. extra virgin olive oil
  • 2 lemons
  • 1/2 stick butter
  • 3 C. chopped mushrooms
  • 2 cans chicken broth
  • 2 tbs. flour
  • 1 tsp. tarragon
  • 1/2 tsp. garlic
  • Salt and freshly ground pepper

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Coat chicken breasts with olive oil and squeeze the juice of one lemon over them. Season with salt and pepper and place 1 to 2 slices of lemon on each breast. Bake at 350 for 30-40 minutes until juices run clear. While chicken is baking melt half a stick of butter in a medium skillet. Add 3 C. of chopped mushrooms and one tsp. of tarragon. Lightly sauté 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 thick, creamy sauce. Approximately 10 minutes. Spoon sauce over breast.

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