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Lemon Mushroom Herb Chicken
From Springfield, MO
<p>By: Valerie Serao <br /> “Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice — my kids can’t get enough!”</p>Source: Valerie Serao (Entered by Rebecca Coffman)
Serves: 4
Ingredients
1 Cup
all purpose flower
1/2 tablespoon
dried thyme
2 tablespoons
dried basin
1 tablespoon
dried parsley
1 tsp
paprika
1 tsp
salt
1/2 tsp
ground black pepper
1 tsp
garlic powder
4
bownless skinless chicken breast halves
1 can
condensed cream of mushroom soup
1 can
condensed chicken broth
1/4 cup
dry white wine
1 lemon
juiced
1 tbs
chopped fresh parsley
2 tbs
capers
1 tbs
grated lemon zest
Step by Step Instructions
- 1.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.
- 2.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.
- 3.Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.