Garlic Lemon Chicken with Sauteed Mushrooms

After working a 12 hour shift yesterday, I needed something easy.  SUPER EASY!  I got this recipe from a McCormick advertisement in a magazine I was reading over the weekend.  Looked easy– very easy.  And I jazzed it up a bit with some mushrooms.  Don’t you just love mushrooms?  I do.  

Garlic Lemon Chicken with Sauteed Mushrooms

1/2 pound mushrooms, cleaned and sliced
1 Tbsp butter
2 Tbsp olive oil
1 lb. chicken breasts, trimmed and sliced in half horizontally to create two thin cutlets
1/4 cup all purpose flour
2 Tbsp of your favorite salt-free seasoning**(I used a Garlic Lemon blend I had on hand)
1/2 tsp salt (if using salt-free seasoning)**
1 cup chicken stock
1 Tbsp lemon juice

1.  Melt butter in a large saucepan over medium heat.  Add mushrooms and cook, stirring often, until tender and lightly browned- about 7 minutes.  Remove from pan and keep warm.

2.  Place flour and seasoning in a bowl and mix well.  Reserve 1 Tbsp of the mixture for later.  Place half of the flour mixture with half of the chicken cutlets in a large ziptop bag and shake until the meat is evenly coated. 

3.  Pour 1 Tbsp of oil into the pan and swirl around to coat the bottom.  Add the chicken cutlets in a single layer and cook for 3 to 4 minutes per side.  They should be golden.  Remove from the pan and keep warm.  Repeat with the remaining chicken- coat with flour and cook in oil.

4.  Mix the reserved 1 Tbsp of flour and seasoning blend with the broth and lemon juice.  Pour into the saute ban and cook over medium heat for about 5 minutes, stirring constantly.  It should become slightly thickened.

5.  To serve, place a couple of cutlets on the plate, top with mushrooms, and spoon some sauce over the top.  Yum!

Chicken Piccata variation:
Add 1 to 2 tbsp of dry white wine to broth and lemon juice.  Once thickened, add 1 tbsp chopped capers and a few crushed olives (green or katamala would work well).  Spoon over chicken breasts and top with chopped fresh tomatoes, parsley and a sprinkle of parmesan. 

**If you do not have salt free seasoning on hand, then use half the amount of seasoning.  The chicken broth has a lot of salt in it.



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