Louise Lister

Mushroom, lemon and garlic chicken




4 (about 250g each) chicken breast fillets

1/3 cup plain flour

¼ cup olive oil

30g butter

350g cup mushrooms, sliced

2 garlic cloves, crushed

1/2 cup chicken stock

2 tbs lemon juice

1/4 cup fresh flat-leaf parsley

Steamed green beans and lemon wedges, to serve


Preheat oven to 120C/100C fan-forced. Halve chicken fillets horizontally. Cover each piece in plastic wrap and using a meat mallet or rolling pin, flatten until chicken is about 1/2cm-thick. Place flour on to a large plate. Season. Lightly dust chicken in flour.

Heat oil in a large frying pan over a medium-high heat. Cook chicken, in 2 batches, for 2-3 minutes on each side or until just cooked through. Transfer to a baking tray. Cover with foil and keep warm in the oven.

Add butter, mushrooms and garlic to the pan. Cook, stirring often, for 3-4 minutes or until mushrooms are just tender. Stir in stock and bring to the boil. Cook for 2 minutes. Stir in lemon juice. Season.

Arrange chicken on a serving platter. Spoon mushroom mixture over chicken. Sprinkle with parsley. Serve with steamed green beans and lemon wedges.

Australian Mushrooms

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