This preparation for chicken has a light and zesty taste, and the mushrooms add a lovely earthy contrast.
1
Pre-heat the oven to 400°F.
2
1
tbsp
olive oil
8
chicken breasts
1
lemon
Coat each chicken breast in olive oil and arrange in a single layer in a baking dish. Squeeze the juice from half a lemon over them. Slice the other half and arrange the slices on top of the chicken. Place in the oven and cook until the centers reach 170°F (around 15 minutes).
3
¼
cup
butter, unsalted
3
cups
mushrooms, crimini (sliced)
2
tbsp
flour, gluten-free
While the chicken is cooking, melt the butter in a large saucepan. Add the mushrooms and cook until they are golden brown and the liquid has evaporated. Sprinkle flour over the mushrooms and cook while stirring constantly for about 1 minute.
4
½
cup
chicken broth
1
tbsp
parsley, fresh (minced)
Add the chicken broth to the saucepan and stir until all the flour is evenly incorporated. Cook over a medium heat until the sauce begins to thicken. Add the parsley just as the sauce is finishing up.
5
Once the chicken is out of the oven, plate each piece and cover with the mushroom sauce.