Chicken and Mushrooms

This is something I made many weeks ago and just haven't posted yet. I found the recipe over on My Sister's Kitchen. I made a few changes but it turned out GREAT and I will definitely make it again. I didn't have the wine, so I used sherry. You could probably even cut the chicken into bite sized pieces and serve with pasta or rice. Laura says that she sometimes uses it in crepes.

Pounding the chicken makes the meat cook quickly and really makes it tender. I put my chicken on top of saran wrap and then covered it with saran wrap. I don't have a meat tenderizer or mallet, so I used a rolling pin. It works well.

Lemon Mushroom Chicken
4 chicken breasts, boneless/skinless, pounded to uniform thickness
1 medium onion, diced
1/2 lb. fresh mushrooms, sliced
3 TBSP olive oil (I didn't measure this, just did the around the pan thing!)
3 TBSP lemon juice
1 c. flour (I didn't use all of this, just lightly dredged the chicken)
1/2 c. dry white wine (I used sherry)

Pound the chicken breasts on a cutting board or as described above. In a large skillet, heat the olive oil. Sautée the onions until translucent. Add the mushrooms and sautée until soft. Add the lemon juice and stir for a minute (sizzle, sizzle!). Remove the onions and mushrooms with a slotted spoon, leaving as much oil/juice as possible.

Dredge the chicken in the flour until they are coated well. Place them in the skillet and let cook over medium heat until done. When the chicken is done, remove from pan to a plate.

Put the mushrooms and onions back in, and pour in the white wine (or sherry). Stir with a spatula for several minutes, scraping any extra flour off the bottom of the pan. When the sauce starts to thicken, remove pan from heat. Pour sauce over the chicken pieces on the plate and serve immediately.