A delightful chicken dish infused with aromatic herbs and complemented by a rich mushroom and lemon sauce.
Heat the butter and olive oil in a large frying pan over low heat. Add the rosemary, bay leaf, and garlic, and cook gently for 5 minutes to infuse the flavors.
Cooking the herbs and garlic on low heat prevents burning and allows the flavors to meld into the oil.
Dust the chicken pieces with flour, ensuring an even coating. Increase the heat to medium and brown the chicken in the pan, turning occasionally.
Browning the chicken creates a flavorful crust and enhances the overall taste of the dish.
Remove the chicken from the pan and set aside. Add the chopped onion to the pan and cook for 5 minutes until softened.
Stir the onion frequently to prevent sticking and ensure even cooking.
Add the mushrooms to the pan, season with salt and pepper, and cook until they release their juices, about 5 minutes.
Using fresh mushrooms enhances the dish's texture and flavor.
Return the chicken to the pan. Squeeze the lemon juice over the chicken and pour in the chicken stock. Stir gently to combine.
Deglaze the pan with the lemon juice to lift the flavorful bits stuck to the bottom.
Simmer the dish gently for 30 minutes, allowing the sauce to thicken and the chicken to cook through.
Cover the pan partially to retain moisture while allowing the sauce to reduce.
Serve the chicken hot with the mushroom sauce spooned over it. Garnish with additional rosemary if desired.
Pair the dish with a side of mashed potatoes or crusty bread to soak up the sauce.
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