Print This Recipe Written by Chacha on Sep 4th, 2012 in Boneless Chicken Breast, Lemon, Mushrooms, Recipe, Wine | No Comments

Servings: 4


  • 2 tablespoon each butter and extra-virgin olive oil
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 3 large cloves garlic, finely chopped
  • 1 large shallot, finely chopped
  • 1/2 pound mushrooms, sliced
  • ½ cup good-quality white wine
  • 1 medium lemon, juiced
  • Chopped fresh flat-leaf parsley, for garnish


Season chicken well on both side with salt and pepper. Set aside.

Heat butter and oil in a large skillet over medium-high heat.

Pour flour in a shallow dish. Dredge the chicken breasts in the flour. Place chicken in the skillet. Sauté 3 minutes per side, or until golden brown.

Remove chicken from the pan and keep warm under a tent of aluminum foil. Add shallots, mushrooms and garlic to the skillet. Sauté for 5 minutes. Add wine. Return chicken to pan. Sprinkle with lemon juice. Reduce heat. Simmer covered for 20 minutes or until chicken is cooked through.

To serve, place chicken on platter. Spoon sauce over. Sprinkle with parsley. Serve immediately.

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