Skillet Lemon Chicken With Mushrooms
A simple skillet chicken dish features boneless chicken breasts, sautéed mushrooms, and a rich sauce made with Marsala wine and lemon juice.
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Instructions
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Pound boneless chicken breasts until evenly thin. Dredge chicken in flour seasoned with pepper, garlic powder, and paprika, shaking off excess.
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Heat olive oil and butter in a large skillet over medium heat. Sauté chicken for 3 to 4 minutes per side, salting after turning. Remove chicken to a foil-covered platter to keep warm.
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In the same skillet, add more butter if needed, then sauté sliced mushrooms for 3 minutes until browned. Stir in sliced green onions and cook for 1 minute.
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Add Marsala wine and lemon juice, simmering for 1 minute. Return the cooked chicken to the skillet and simmer for 1 minute more.
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Transfer chicken to a serving platter, spoon the sauce and mushrooms over it, and garnish with chopped parsley.