Ingredients
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2 chicken breasts, halved, boneless and skinless
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1 tablespoon lemon juice, fresh
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1/3 cup flour
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1/2 teaspoon salt, sea
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1/2 teaspoon pepper, black
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1/4 teaspoon red pepper flakes, crushed
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1/4 teaspoon lemon zest
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1/4 cup butter
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1 tablespoon butter
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2 -3 garlic cloves, finely chopped
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1/2 onion, sweet, finely chopped
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10 ounces mushrooms, sliced
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1/2 cup chicken stock
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1/3 cup heavy cream
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2 1/2 tablespoons lemon juice, fresh
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1 egg, jumbo, lightly beaten
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1 shallot, finely chopped
Instructions
- In a bowl, combine the egg and one tablespoon lemon juice, mix well and set aside until required.
- Next into a bag, add the flour, salt, pepper, red pepper flakes and lemon zest.
- Dip the chicken breasts in the egg mixture, then add them to the bag of coating and shake, until well coated.
- Melt the butter in a non-stick pan over medium-high heat and add the chicken, cooking for 5 minutes on each side or until done.
- Remove the chicken from the pan and cover with aluminum foil to keep warm.
- If necessary, add the additional tablespoon of butter, then add the garlic, shallot, onions and mushrooms to the pan and cook for 5 minutes on medium to low heat.
- Now in a small bowl add the chicken stock, 2 1/2 tablespoons of lemon juice and cream together, stir and add this to the pan.
- I had large chicken breasts so I added them back into the pan and brought everything to a gentle boil, cooking until the mixture started to reduce and sauce thickened. You may cook sauce to your preference.
- I served the chicken and lemon mushroom sauce overtop of simple buttered noodles for a quick and easy meal.