A delightful twist on a classic chicken dish, combining the tangy zest of lemon with the earthy flavors of mushrooms.
Flatten the chicken breasts to an even thickness using a meat mallet.
Flattening the chicken ensures even cooking and prevents dryness.
Combine the flour, salt, and pepper in a resealable plastic bag.
Shaking the chicken in a bag with the flour mixture ensures an even coating.
Add the chicken breasts to the bag, one at a time, and shake to coat.
Coating the chicken helps create a light crust when cooked.
Heat the butter in a large nonstick skillet over medium heat.
Ensure the butter is melted but not browned to avoid a burnt taste.
Cook the chicken in the skillet for 5-6 minutes on each side until fully cooked.
Cook the chicken until it reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and keep warm.
Cover the chicken with foil to retain its heat.
Add the chicken broth to the skillet, stirring to loosen any browned bits.
Deglazing adds depth of flavor to the sauce.
Add the mushrooms to the skillet and cook for 3-5 minutes until tender.
Stir the mushrooms occasionally to ensure even cooking.
Stir in the lemon juice and cook for an additional minute.
Adding the lemon juice at the end preserves its fresh flavor.
Serve the chicken topped with the mushroom lemon sauce.
Garnish with fresh parsley for a pop of color and added flavor.
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