Chicken and Lemon Mushroom is a dish for those that love the tang and acidity associated with lemons and garlic combination. For me, you can never have too many lemons or garlic in a dish; the more the better in my opinion.Jump to Recipe Print Recipe
This dish is great because like most of my dishes, doesn’t require a lot of special ingredients. A lot of what is needed for this dish is probably already in your home.
Start this dish by tossing the chicken in flour and salt and pepper. The flours purpose is really just to thicken up the sauce and give it a little more texture. If you do not like using flour, feel free to omit this, The flavors from this dish are coming from the lemons and garlic.
Add butter to the skillet and garlic and quickly add the flour. Do not let the garlic brown on its own, let it sauté with the chicken. Once the chicken is slightly browned, add the mushrooms. Remember to then lower the heat and do this on low to medium heat so the mushrooms can release their flavor. Add garlic powder to the mushrooms and chicken at this point.
Add the lemon juice before the broth so the lemon chicken and mushrooms can absorb the lemon flavor. Deglaze the bottom of the pan with the broth and get all that flavor off the pan. Everything that is sticking to the bottom of the pan at this point is all flavor and is called “fond” referring to the French term “base” or “foundation”. I rely heavily on deglazing for flavor so do not get rid of the browned parts at the bottom of the pan. Do not include burnt pieces in the sauce when deglazing because the burnt pieces taste bitter. Deglazing is usually done with broth or wine but never dairy because the dairy will curd once added directly to high heat.
Once deglazed and all the flavors are simmering together, splash a touch of heavy cream. Feel free to omit if you are not comfortable with heavy cream, it’s purpose is just to add some depth to the sauce. Add the spinach at the end as it wilts pretty quickly. I tend to keep things on the stovetop for sometime on very low heat if I’m not in a rush to get dinner on the table. The simmering process really intensifies the flavors of the dish. Serve this dish on its own or with rice, couscous or mashed potatoes on the side. This feta pearl couscous salad , this carrot avocado salad or this arugula avocado couscous salad really compliment this dish well as they are all in the lemon family.
If you enjoy this dish and like the flavor combination of garlic and lemon, you will enjoy this baked chicken and tomato garlic sauce and this 40 cloves of garlic chicken (which will really surprise you because the garlic will then take on a sweet flavor).
This comes togehter in minutes and is rich in a lemon mushroom sauce.
- 1 lb Chicken
- 3 -4 Garlic
- 1 tablespoon Butter
- Salt pepper
- 1 tablespoon Flour
- Add 1 -11/2 cup mushrooms sliced more if you love mushrooms
- 1 tsp Garlic powder
- Add juice of 2 lemon
- add 1 cup broth or water
- Splash of heavy cream about 1/4
- 1 cup Fresh spinach
- Cut chicken into 1 inch cube
- Season chicken with flour, salt and pepper
- In a skillet heat butter and garlic and sauté chicken
- When it is slightly browned, add mushrooms
- Keep heat on medium low so mushrooms can soften and release flavor
- Add garlic powder
- Add broth
- Add lemon juice
- Add Cream
- Add spinach
- Keep heat low so it can slow cook and sauce can thicken