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Ingredients

Directions

  • Combine flour, salt, and pepper in a large, shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add 3 tablespoons oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm. Wipe skillet clean, if necessary.

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  • Heat remaining 2 tablespoons oil in same skillet. Add mushrooms and cook, stirring occasionally, until mushrooms are dark golden brown and all the released liquid has evaporated, 5 to 7 minutes.

  • Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, butter, and parsley. Cook for 10 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

Reviews (5)

131 Ratings
  • 5 star values: 17
  • 4 star values: 27
  • 3 star values: 46
  • 2 star values: 32
  • 1 star values: 9
Rating: 3 stars
10/10/2017
Too much lemon juice. 1 tablespoon then taste would be better. Had to add a little sugar to cut the acid of the lemon.
Rating: Unrated
03/24/2016
There was too much salt in the recipe.
Rating: 5 stars
03/16/2016
A favorite in our house from Grandma all the way down (through a crowd of teenagers) to the 5 year old. Tonight my mom in Ireland and myself in California both made this recipe - so we could feel a little like we were together :). Delicious and so simple! And we get such a kick out of setting it on fire, lol! *small pleasures*
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Rating: Unrated
05/29/2015
I do wish Martha would include the nutrition data with each recipe .
Rating: 4 stars
02/27/2015
A delicious recipe, however needs a bit more garlic cloves.