Ingredients

The following ingredients have 4 Servings
  • 1.5 lbs chicken thighs (boneless, skinless (See Note 1))
  • 2 tbsp butter
  • 1/4 tsp salt
  • 1 tsp black pepper
  • 1 tbsp all purpose flour
  • 2 tbsp butter
  • 2 cups thinly sliced Crimini mushrooms ((or any small mushroom))
  • 2 tsp lemon zest
  • 3 tbsp lemon juice
  • 2 garlic cloves (minced (optional))
  • 1/3 cup dry white wine
  • 1/2 cup chicken broth
  • 1/3 cup parsley (chopped, divided)

Instruction

  • In a large skillet over medium-high heat, melt 1 tablespoon butter. Add mushrooms, lemon zest, and lemon juice. Cover and simmer 5 minutes. Uncover and add garlic (optional), cook over high heat until liquid almost evaporates and mushrooms brown and glaze, about 5 minutes. Add white wine, 1/4 cup broth. Stir to scrape up browned bits in pan. Pour into a small bowl.
  • Sprinkle both sides of chicken thighs with salt, pepper and flour. Add 2 tablespoons of butter to skillet and melt over medium high heat. Add chicken to pan and cook until lightly browned, 4 minutes. Turn over and cook for another 6  minutes. Remove to platter, cover to keep warm.
  • Pour cooked mushrooms back into pan and add remaining 1/4 cup chicken broth, 1/4 cup parsley, scraping to release brown bits on bottom of pan. Add remaining 1 tablespoon butter and swirl in pan until melted. Drain juice from cooked chicken into pan. Pour mushroom sauce over chicken, sprinkle with ­remaining parsley and serve.