Chicken with Lemon, Mushroom and Herb Sauce

This chicken dish manages to cover “tastes like it’s fancy” and “comfort food” all in one forkful. The sauce is delicious over rice or noodles.

Serves 4

1/3 cup flour
1/2 tsp dried thyme
1 tablespoons dried basil
1/2 tablespoons dried parsley
1/2 teaspoons paprika
1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoons garlic powder
1 1/2 LB boneless, skinless chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cup chicken broth
1/4 cup dry white wine
2 oz lemon juice
1 tablespoon chopped fresh parsley

Dredge chicken in the mixture to coat, patting off any excess flour.
Melt butter with olive oil in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley.

NOTE: This works well with chicken chunks as you get more of the seasoning on the coating–and more sauce on the chicken! Serve it over rice. The gravy is delicious.

Recipe inspiration: Val Serao’s recipe at Allrecipes.com

Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.

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