BEFORE GOING IN THE OVEN
CHICKEN AND MUSHROOMS
IN LEMON GARLIC CREAMY SAUCE
Incredibly delicious meal. I
loved the substantial tangy sauce (from the garlic and lemon juice) with all the mushrooms in it. This is definitely a recipe I look forward to making again soon! This is a particularly easy recipe too, which makes it even more attractive. I like easy in case you haven't noticed that before! Like most people out there, I'm so busy most days that easy, uncomplicated recipes are always most welcome.
Ingredients:
3 tbsp bacon fat (45 mL)
3 or 4 large chicken breasts
(weight: 3.2 lbs; 1.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1 lb mushrooms, sliced (0.45
kg)
Light sprinkle of seasoning
salt
Lemon Garlic Creamy Sauce:
4 oz regular cream cheese
(125 g)
1/4 cup
chopped onion (60 mL)
1 cup chicken stock (250 mL)
1/2 cup
whipping cream (125 mL)
2 tbsp lemon juice (30 mL)
1 tbsp crushed garlic (15 mL)
1 tsp cornstarch, OR
arrowroot powder (5 mL)
1/2 tsp
paprika (2 mL)
1/2 tsp
turmeric (2 mL)
1/2 tsp
salt (2 mL)
Chopped parsley for garnish
(optional)
Instructions:
Preheat
the oven to 375°F (190°C).
Pound
chicken breasts flat to about 1/2 –inch (1.3 cm). In frying pan, in about 1 tbsp (15 mL) bacon
fat over medium heat, fry half the chicken breasts 3 minutes on both sides to
brown. While cooking, sprinkle with seasoning salt and black pepper, to taste.
Repeat with remaining chicken breasts and 1 tbsp (15 mL) bacon fat. Place
cooked chicken in 9 x 13-inch (2 L) casserole dish. In same frying pan in 1 tbsp (15 mL) bacon
fat, fry mushrooms until starting to turn brown and sprinkle lightly with your
favorite seasoning salt. Spread over top
of the chicken.
Lemon Garlic Creamy Sauce: In
food processor, process cream cheese and onion.
Add chicken stock, whipping cream, lemon juice, garlic, cornstarch, OR
arrowroot powder, paprika, turmeric and salt.
Pour into frying pan and bring to boil; reduce sauce until it is as
thick as you would like it. Pour over
chicken and mushrooms. Bake 20 to 30
minutes, depending on the thickness of the chicken breasts. Cut through the chicken and make sure it is
white throughout. Serve and garnish with
chopped parsley, if desired.
Yield: 4 servings
1
serving
698.3
calories
93.8
g protein
29.5
g fat
1.8 g fiber
9.3
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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