Lemon and Garlic Chicken With Mushrooms
- Total Time
- 30 to 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless skinless chicken breasts (most weigh 8 to 10 ounces)
- 2tablespoons extra-virgin olive oil
- 3tablespoons fresh lemon juice
- 2garlic cloves, minced or puréed
- 1teaspoon chopped fresh rosemary
- Salt to taste
- Freshly ground pepper
- 2tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
- 2tablespoons grapeseed, sunflower or canola oil
- 1pound mushrooms, sliced
- 1teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley
- ¼cup dry white wine
Nutritional analysis per serving (4 servings)
347 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 35 grams protein; 691 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they’re 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Step 2
Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about ¼ inch thick. (Don’t pound too hard or you’ll tear the meat. If that happens it won’t be the end of the world, you’ll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Step 3
Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Step 4
Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan – however many will fit without crowding. Cook for 1½ minutes, until bottom is browned in spots. Turn over and brown other side, about 1½ minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
- Step 5
Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
- Advance preparation: The chicken breasts can be pounded several hours ahead – but don’t marinate them until shortly before cooking – and kept between pieces of plastic in the refrigerator.
Private Notes
Comments
Delicious & Beautiful...but amended as follows:
Step 2.Used thin chix cutlets & didn't tenderize
Step 4:After cooking the chicken, I added the marinade & some additional fresh salt/pepper. I left all of the fat in the pan, as it didn't seem like there was too much.
Step 5.I used a mix of standard & portabello mushrooms, & continued to saute until soft. I then put the chicken back in the pan & spooned the mushrooms/sauce over the chicken on low heat.
I served it with Orzo to rave reviews.
Discard the marinade? Would someone please explain. Why not just slice the chicken breasts in half horizontally, as Marcella Hazan taught me?
Yum! I just added some capers and a little chicken broth.
Could have used a touch more acidity to balance it out, but a delicious brothy winter warmer served over tagliatelle.
Did not pound the meat. Vacuum-bagged the breasts with garlic powder, salt, pepper and lemon zest; let sit overnight. Sous-vide the next day at 149 degrees for 2 hours. Just before the chicken was done, made the mushroom sauce, adding shallots and garlic and deglazing with the wine and lemon juice. Removed the mushrooms, quickly browned the chicken, then returned the mushrooms to the pan. Results were tender and delicious.
Haven't even made the recipe yet but wanted to know from those who believe the marinade could have bacteria in it - when did the bacteria grow? Freshly made and refrigerated - it has no time to grow. When you remove the chicken. Put marinade back in the fridge and then pop straight into the pan. I've been using marinades in recipes for over 40 years and have yet to have anyone get sick.
Best to bring the marinade to a boil before using it in order to kill all bacteria. Failing to do so means you are courting death. "Freshly made and refrigerated - it has no time to grow" is fake science for which every cooking and scientific evidence clearly states is wrong and dangerous.