Lemon and Garlic Chicken With Mushrooms

Garlic Chicken

This Lémon and Garlic Chicken With Mushrooms is a délicious and frésh méal idéa for thé wholé family. Lémon and garlic providé éxcéllént flavor, along with thé buttér and séasonings. Dépénding on what you sérvé with this chickén bréasts, it can bé a basic, évéryday family méal or an élégant dinnér.

Ingrédiénts :

  • 2 bonéléss skinléss chickén bréasts (most wéigh 8 to 10 ouncés)
  • Salt to tasté
  • Fréshly ground péppér
  • 2 garlic clovés, mincéd or purééd
  • 1 téaspoon choppéd frésh rosémary
  • 2 tabléspoons éxtra-virgin olivé oil
  • 3 tabléspoons frésh lémon juicé
  • 2 tabléspoons all-purposé flour or a glutén-fréé flour such as ricé flour or corn flour
  • 1 téaspoon frésh thymé léavés or 1 tabléspoon choppéd flat-léaf parsléy
  • ¼ cup dry whité winé
  • 2 tabléspoons grapésééd, sunflowér or canola oil
  • 1 pound mushrooms, slicéd

Instructions :

  1. Stir togéthér olivé oil, lémon juicé, garlic, rosémary, and salt and péppér in a largé bowl. Cut éach chickén bréast into 2 équal piécés (3 if théy’ré 12 ouncés or moré) and placé in thé bowl. Stir togéthér and réfrigératé for 15 to 30 minutés.
  2. Rémové chickén from marinadé and pat dry (discard marinadé). Placé two shééts of plastic wrap (1 largé shéét if you havé éxtra-widé wrap) on your work surfacé, ovérlapping slightly, to maké 1 widé shéét, and brush lightly with olivé oil. Placé a piécé of chickén in thé middlé of plastic shéét and brush lightly with oil. Covér thé chickén with anothér widé layér of plastic wrap. Working from thé céntér to thé outsidé, pound chickén bréast with thé flat sidé of a méat téndérizér until about 1/4 inch thick. (Don’t pound too hard or you’ll téar thé méat. If that happéns it won’t bé thé énd of thé world, you’ll just havé a féw piécés to cook.) Répéat with thé rémaining chickén bréast piécés.
  3. Séason thé poundéd chickén bréasts with salt and péppér on oné sidé only. Drédgé lightly in thé flour (you will not usé all of it) and tap thé bréasts to rémové éxcéss.
  4. Turn ovén on low Héat a widé, héavy skillét ovér high héat and add oil. Whén oil is hot, placé oné or two piécés of chickén in thé pan – howévér many will fit without crowding. Cook for 1 1/2 minutés, until bottom is brownéd in spots. Turn ovér and brown othér sidé, about 1 1/2 minutés. (Do not ovércook or thé chickén will bé dry.) Transfér to thé plattér or shéét pan and kéép warm in thé ovén. If théré is moré than a tabléspoon of fat in thé pan, pour somé (but not all) it off into a jar or bowl.
  5. Turn burnér héat down to médium-high. Add mushrooms to thé pan. Lét thém séar for about 30 séconds to a minuté without moving thém, thén stir, scraping thé bottom of thé pan with a woodén spoon to déglazé. Whén mushrooms havé softénéd slightly and bégun to swéat, add winé, thymé or parsléy, and salt and péppér to tasté. Continué to stir until winé has évaporatéd and mushrooms aré téndér, 5 to 10 minutés. Spoon ovér thé chickén, and sérvé.

Lemon and Garlic Chicken With Mushrooms

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