Chicken with Mushrooms and Lemon

Chicken with Mushrooms and Lemon
 
This skillet lemon chicken is a snap to fix and cook, and it's delicious 
with hot buttered noodles or rice. Feel free to use a dry white wine to 
replace 
the Marsala wine.
 
INGREDIENTS:
* 4 boneless chicken breast halves, skin removed 
* 1/3 cup flour 
* 1/8 tsp. freshly ground pepper 
* 1/4 teaspoon garlic powder 
* 1/8 teaspoon paprika 
* 2 tablespoons olive oil 
* 1 tablespoon butter 
* salt 
* 4 ounces fresh sliced mushrooms 
* 4 green onions sliced 
* 2 tablespoons dry Marsala wine or a dry Chardonnay 
* 2 tablespoons fresh lemon juice 
* freshly chopped parsley, for garnish
 
PREPARATION:
Place chicken breast halves between sheets of plastic wrap; gently pound to 
thin to an even thickness. Combine flour, pepper, garlic powder, and paprika 
in a plastic food storage bag. Add chicken and coat well; shake excess flour 
mixture off. 
 
In large skillet, heat olive oil and butter over medium heat. Saut� chicken 
breasts for 3 to 4 minutes per side, turn and sprinkle with a little salt. 
Place on platter and cover with foil to keep warm. 
 
Add mushrooms to the skillet with a little more butter, if needed. Saut� for 
3 minutes, until browned and tender. Add green onions and saut� 1 minute 
longer. Add Marsala wine and lemon juice; simmer for 1 minute. Put chicken 
back 
in skillet; simmer for 1 minute longer. 
Arrange chicken on platter; pour sauce and mushrooms over the chicken and 
garnish with a little chopped parsley. 
Serves 4.
 
 
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== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes