Lemon Mushroom Chicken
By Stefanee Sherman • Rumble Contributor | If you’re looking for comfort food, give this recipe a try. It’s the perfect combination of carbs and a little touch of lemon to make you feel warm and cozy. This wasn’t a meal I used to eat, because I never liked mushrooms. But this recipe has absolutely changed my feelings on mushrooms and now I could eat this every day.
Ingredients:
- 2 Chicken Breasts
- ½ lemon
- 1 container of white mushrooms
- ½ yellow onion
- ½ stick of butter
- 1- 1 ½ cups heavy cream
- ¼ cup parmesan
- ½ tbsp italian seasoning
- 1 tbsp oregano
- ½ tbsp garlic salt (+touch of garlic powder if you love garlic as much as we do)
- Salt and Pepper to taste
- Penne pasta
Saute mushrooms and onion in butter then pull them off and set aside. Salt and pepper your chicken and put that right into the skillet that you were using for your mushrooms and onions. Cook the chicken about half way through and then slice it, the partial cooking makes it easier to cut and allows you to sear all the edges and get all that flavor soaked in.
Finish cooking the chicken, then add your mushrooms and onion back in, squeeze your lemon on top and let it cook for a few minutes — until the lemon has absorbed so it doesn’t separate your sauce later on. Add a little extra butter in as you need it. After that has combined, add your heavy cream in and let it simmer on medium heat for about 5 minutes, do not let your cream boil. Remove from heat and let the sauce thicken a little for about two minutes, then pour it over top of your penne.
If you have the self control not to eat it all, it’s even better for lunch the next day!
