Lemon Thyme Chicken With Musrhooms

Course : Chicken
Serves: 6
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6 medium skinless boneless chicken breast halves
1/4 cup white wine
3 tablespoons olive oil
2 tablespoons lemon rind -- grated
2 tablespoons lemon juice
1 tablespoon fresh thyme -- chopped
1 teaspoon black peppercorns -- cracked
2 cloves garlic -- minced
1/2 teaspoon dijon mustard
1 dash sugar
3 cups mushrooms -- sliced
1/2 cup chicken stock
1 tablespoon butter -- in pieces
2 tablespoons capers
1 teaspoon salt to taste

Preparation / Directions:

1. Arrange chicken in single layer in glass baking dish. 2. Whisk together wine, 2 Tbsp of the oil, lemon ring and juice, peppercorns, garlic,mustard and sugar; pour over chicken. Cover and marinate at room temperature for 20 minutes, turning once. 3. In a large skillet heat remaining oil over medium-high heat; cook mushrooms, stirring occasionally for about 3 minutes or until golden brown. Transfer to a plate; cover and keep warm. 4. Add stock and reserved marinade to pan; bring to boil, stirring to scrape up brown bits. Cook for 3 minutes. 5. Whisk in butter just until melted, add capers. REturn chicken and mushrooms to pan along with any juices; cook turning chicken to coat for about 1 minute or until heated through. Season with salt to taste.


Nutritional Information:

231 Calories (kcal); 10g Total Fat; (42% calories from fat); 28g Protein; 4g Carbohydrate; 74mg Cholesterol; 309mg Sodium

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