1 tbsp olive oil
6 boneless, skinless chicken breast, halves
1⁄4 cup butter
1 clove garlic, minced
3 cup fresh mushrooms, sliced
2 tbsp all-purpose flour
1 cup chicken broth, or more as needed
1 tbsp fresh parsley, chopped
1 salt, to taste
1 black pepper, to taste
Preheat oven to 400 degrees F (205 degrees C).
Season chicken breasts with salt and pepper. Pour olive oil in an 8 x 8 inch glass baking dish. Place the chicken breasts in the dish and turn to coat each side with oil. Squeeze the juice of 1/2 lemon over the chicken breasts. Slice the rest of the lemon and place a lemon slice on top of each piece of chicken.
Bake chicken until no longer pink in the center and juices run clear, about 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Melt butter in a skillet over medium heat; add garlic. Cook and stir for about 30 seconds to a minute. Add mushrooms and cook until they have browned and the liquid has evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stir, and allow sauce to reduce, adjusting with a little more broth if necessary to make a medium-thick, creamy sauce. Season to taste with salt and pepper. Turn off heat and add fresh parsley. Spoon sauce over the baked chicken breasts.
Smartpoints : 7
Serves : 6