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Mushroom, Lemon & Garlic Chicken

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 4 (about 250g each) chicken breast fillets
 ⅓ cup plain flour
 ¼ cup olive oil
 30g butter
 350g cup mushrooms, sliced
 2 garlic cloves, crushed
 ½ cup chicken stock
 2 tablespoons lemon juice
 ¼ cup fresh flat-leaf parsley
 Steamed green beans and lemon wedges, to serve

Preheat oven to 120˚C / 100˚C fan-forced. Halve chicken fillets horizontally. Cover each piece in plastic wrap and using a meat mallet or rolling pin, flatten until chicken is about 1/2 cm-thick. Place flour onto a large plate. Season. Lightly dust chicken in flour.


Heat oil in a large frying pan over a medium-high heat. Cook chicken, in 2 batches, for 2-3 minutes on each side or until just cooked through. Transfer to a baking tray. Cover with foil and keep warm in the oven.


Add butter, mushrooms and garlic to the pan. Cook, stirring often, for 3-4 minutes or until mushrooms are just tender. Stir in stock and bring to the boil. Cook for 2 minutes. Stir in lemon juice. Season.


Arrange chicken on a serving platter. Spoon mushroom mixture over chicken. Sprinkle with parsley. Serve with steamed green beans and lemon wedges.

Nutrition Facts

Servings 0