Thursday, December 29, 2016

Lemon Chicken with Mushrooms

This is a  great chicken recipe ! Loved the mushroom sauce! Mixing the stock with the flour in a jar before adding it to the pan makes a smooth sauce.  


  • 1/4 cup lemon juice
  • 3 tablespoons salt
  • 2 tablespoons rosemary 
  • 1 tablespoon dried oregano
  • 8 chicken thighs
  • water, or as needed to cover
  • 2 lemons, thinly sliced
  • 1/4 cup light butter

  • 2 tablespoons olive oil
  • 3 cups sliced mushrooms
  • Sliced garlic cloves to taste
  • 1 tablespoon lemon juice
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock


  1. Stir 1/4 cup lemon juice, salt, rosemary and oregano in a large bowl. Add chicken and enough water to cover; stir well. Cover and refrigerate chicken 4 hours to overnight. Drain and discard lemon juice brine.

  2. Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish coated with coconut oil. 

  3. Spread half the lemon slice in the baking dish. Arrange chicken thighs over lemon slices; top chicken thighs with remaining lemon slices.
  4. Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  5. Melt light butter with olive oil in a skillet over medium heat; cook and stir mushrooms, 1 tablespoon lemon juice, garlic powder, onion powder, and lemon zest in hot butter-oil mixture until mushrooms are browned and soft, 5 to 8 minutes. Add the garlic at the end. 

  6. Meanwhile, combine chicken stock and flour in a jar with a tight fitting lid; shake well. Pour mixture into mushrooms.
  7. Increase heat to medium high; simmer mushroom sauce until thickened, about 10 minutes. Serve with chicken. Loved this served with a salad and over basmati rice.

No comments:

You May also like

Related Posts with Thumbnails