Source: dLife

Baked lemon chicken in a rich mushroom sauce.

Servings

6 boneless skinless chicken breasts
1 tbsp olive oil
1 medium lemons
3 tbsp unsalted butter (or margarine)
3 cup fresh mushrooms , sliced
0.5 cup low sodium chicken broth
2 tbsp white all purpose flour
1 tbsp chopped parsley

1 Preheat oven to 400 degrees F.
2 Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
3 Bake in the preheated oven for 30 to 40 minutes until brown.
4 In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Sauté until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend.
5 Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce.
6 Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts. Serve immediately.

An excellent meal with brown rice and a fresh vegetable.