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Baked Chicken with Mushroom Sauce

Recipe for Baked Chicken with Mushroom Sauce - This dish was so warm and inviting. The mushroom sauce was creamy and a little good over mashed potatoes.

Recipe for Baked Chicken with Mushroom Sauce –  This dish was so warm and inviting. The mushroom sauce was creamy and a little tangy….so good over mashed potatoes.

Baked Chicken with Mushroom Sauce
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  • 4 boneless skinless chicken breast halves
  • salt
  • pepper
  • 1 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1/2 teaspoon of garlic salt
  • 2 tablespoons butter
  • 1 tablespoon of olive oil
  • 1 tablespoon butter
  • 4 cups sliced fresh mushrooms
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup sour cream
  • 1 tablespoon of fresh lemon juice
  • 1/4 teaspoon of lemon zest
  • 2 tablespoons all-purpse flour
  • 2 tablespoons fresh parsley, chopped
  1. Preheat oven to 375°. Lightly, spray a 11-in. x 7-in. baking dish with cooking spray, set aside.
  2. Flatten each chicken breast half to 1/2-in. thickness. Season chicken with salt and pepper.
  3. Place flour, paprika and garlic powder in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
  4. In a large pan over med-high heat, add the butter and olive oil. Once pan is very hot, add the chicken (make sure to shake off excess flour!) and brown for 2 minutes on each both side. Transfer to the baking dish.
  5. In the same skillet, add the rest of the butter and saute mushrooms for about 3 minutes.
  6. Meanwhile, in a separate bowl combine the broth,sour cream, lemon juice, lemon zest, 2 Tbsp flour, salt and pepper, whisk to combine. Add the mixture to the saute pan with the mushrooms and stir to combine. Cook the mushroom mixture for 2-3 minutes or until the sauce thickens slightly.
  7. Then add the mushroom mixture to the top of the chicken and bake, uncovered, at 375° for 20-30 minutes or until chicken is no longer pink. Serve with a little parsley and fresh cracked pepper on top.

Recipe and Photo: Chef Mommy Brandao

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