- Lemon Chicken

LEMON CHICKEN

3 T butter, divided
4 c sliced white mushrooms
6 green onions, sliced
2 cloves of garlic, minced
¼ c flour
¼ tsp paprika
¼ tsp salt
¼ tsp freshly ground black pepper
4 boneless, skinless chicken breasts, cut into bite-size pieces
½ c chicken broth
¼ c dry white wine
1 T sugar
1 tsp lemon zest
¼ c lemon juice
¼ c sliced almonds, toasted

Preheat oven to 350°.

In a large skillet, melt 2 T of the butter over medium heat. Sauté mushrooms, green onions and garlic for about 5 minutes or until just softened. Transfer to a 12 c casserole dish. In a large bowl, combine flour, paprika, salt and pepper. Add chicken and toss to coat. Remove chicken to a plate, reserving the remaining flour mixture. Wipe out skillet and melt the remaining butter over medium-high heat. Brown chicken and transfer to casserole. In the skillet, whisk together reserved flour mixture, chicken broth, wine, sugar, lemon zest and lemon juice. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, for 2 to 3 minutes or until thickened. Pour over chicken, cover and bake for 20 minutes. Sprinkle with almonds and bake, uncovered for 10 minutes or until chicken is no longer pink inside.

Serves 4