Ingredients:
4 boneless chicken breasts
2 tablespoons flour
1/4 teaspoon cayenne or 1/4 teaspoon ground black pepper
2 tablespoons olive oil
6 garlic cloves, peeled & left whole
3/4 lb medium mushrooms ( trimmed,quartered or halved)
1/4 cup lemon juice
3/4 cup low sodium chicken broth
1 bay leaves
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
Directions:
Rinse chicken & pat dry.
Combine in shallow dish flour & pepper; dredge chicken until coated.
In large heavy skillet, heat oil and cook breasts until nicely browned on one side (about 3 minutes); turn to other side.
Add garlic cloves to skillet; sprinkle mushrooms over chicken. Continue cooking, moving mushrooms & chicken so they cook evenly (about 3 minutes). Add lemon juice, broth, bay leaf & thyme. Cover & cook on low heat until cooked through, about 10 additional minutes.
Transfer chicken to warm serving platter and increase heat to medium-high. Cook sauce, stirring occasionally, until reduced by 1/2; discard garlic & bay leaf and skim any fat from top.
Spoon sauce & mushrooms over chicken; garnish & serve – Enjoy!
Optional garnishes: lemon slices, thyme sprigs or spinach leaves.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.