Baked Lemon Chicken with Mushroom Sauce

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!"
1 tablespoon olive oil

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• 6 skinless, boneless chicken breast halves
• 1 lemon
• 1/4 cup butter

• 3 cups fresh sliced mushrooms
• 2 tablespoons all-purpose flour
• 1/2 cup chicken broth, or more as needed
• 1 tablespoon chopped fresh parsley 
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  Method
  
  
  • 
    
  • Prep
    15 m
  • Cook
    40 m
  • Ready In
    55 m
• Preheat oven to 400 degrees F (205 degrees C).
• Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 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 mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.
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