What’s for Dinner, Honey? Lemon Chicken with Mushroom Sauce

One of my favorite recipes from allrecipes.com is one that I’ve completely revamped. The recipe was a good start, but I’ve made it so much better! Baked Lemon Chicken with Mushroom Sauce is the recipe and here’s how I improved it.

From another reviewer from the site, I found out that the chicken is wonderful seasoned with a recipe of Chicken Seasoning Blend (pictured). First, I season the chicken, then sear it, then put it in the oven to finish cooking with the lemon. While it’s baking, I make the mushroom sauce and cook the rice to serve it all over. I serve it with baby spinach sauteed with garlic and olive oil. What a delicious and healthy meal!

Lemon Chicken with Mushroom Sauce
(This is not a low-FODMAP recipe)
adapted from allrecipes.com

Ingredients
4 skinless, boneless chicken breast halves
1 recipe “Chicken Seasoning Blend”
1 tablespoon olive oil
1 lemon
1/4 cup dry white wine
3 tablespoons butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
1 tsp. cornstarch
1 tablespoon chopped fresh parsley (optional)

Directions
1. Preheat oven to 400 degrees F (205 degrees C).
2. Rub Chicken Seasoning Blend on chicken breasts. Heat olive oil in large skillet over medium-high heat. Brown chicken breasts on both sides.
3. Lightly grease a 13×9-inch glass baking dish. Place the chicken breasts in the dish. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Cover with aluminum foil and bake in the preheated oven for about 20 minutes, until done.
4. Meanwhile, deglaze the skillet with the white wine, scraping up the brown bits from the chicken. Melt the butter in the skillet. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Mix the chicken broth and corn starch together and add to the mushrooms. Cook until thickened and bubbly. Serve over rice and sprinkled with the parsley.