Lemon Garlic Chicken with Mushrooms is a tasty, flavorful, light, yet filling dinner paired perfectly with pearled couscous.
Hey y'all! I've spent more hours in the kitchen these past few months than ever in my life... And I actually kinda LOVE it! I have a confession though, I hate cooking chicken. HATE IT. Unless I'm cooking it in the crockpot. I don't know why, but it's a fear I'm hoping to overcome soon!
This delicious recipe includes chicken (of course), an old favorite couscous, and new favorite mushrooms. Now, I've recently started cooking pearled couscous and it's the best! I definitely recommend trying it out as a side or base during your next dinner. The grapeseed oil I used was amazing. I received it as a gift from my family, as they know how much I love JCB sparking wine.
We paired this with a Pinot Grigio and it paired exceptionally well. The wine was sweeter than I'm used to, but I'm not one to back down from trying new wines. Enjoy!
Lemon Garlic Chicken with Mushrooms
Ingredients
- 3 boneless, skinless chicken breasts
- 3 tablespoon olive oil
- Juice from 1 lemon
- 2 teaspoon dried rosemary
- 2 teaspoon dried thyme
- 3 cloves garlic minced
- 3 tablespoon all purpose flour
- 3 tablespoon grapeseed oil
- 1 pound mushrooms sliced
Instructions
- Trim chicken and cut each breast into 2 equal pieces. Place in bowl. To the bowl, add olive oil, juice from one lemon, rosemary, garlic, salt, and pepper. Stir to combine. Refrigerate for at least 30 minutes.
- Once the chicken is marinated, remove and pat dry. Pound each chicken breast until they are equal in size, about ¼ inch thick. Season one side of each chicken breast with salt and pepper. Then lightly dredge in flour, tapping to remove excess.
- Turn stove on low heat, you will place cooked chicken on a pan inside to keep warm. Heat a skillet on the stove and add grapeseed oil. Once hot, place as many chicken breasts will fit in the skillet. Cook until bottom is browned, flip and repeat on the other side.
- Add mushrooms to skillet with a little olive oil. Let them first sear, about 30 seconds, then soften. Add salt, pepper, and thyme. Stir until tender.
- Serve warm, optionally with a side of pearled couscous.
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