Mushroom, Lemon and Garlic Chicken

Ingredients

Scaled for your household (4 portions) · original serves 4

• Chicken breast1 kg
• Plain flour¼ cup
• Olive oil¼ cup
• Butter30 g
• Mushrooms350 g
  sliced
• Garlic cloves2
  crushed
• Chicken stock½ cup
• Lemon juice2 AU tbsp
• Flat-leaf parsley¼ cup
• Green beans (optional)to taste
• Lemon (optional)to taste
• Saltto taste
• Black pepperto taste

Method

1. 1

   Set the oven to 120°C, or 100°C fan forced. Halve the breasts horizontally, then flatten the pieces to about 5 mm thick between sheets of wrap. Dust lightly in seasoned flour.

2. 2

   Heat olive oil over medium-high heat. Fry the chicken in two batches for 2–3 minutes per side until cooked through. Transfer to a tray, cover and keep warm in the oven.

3. 3

   Add butter, mushrooms and garlic to the frying pan for 3–4 minutes. Add stock, bring to a boil and cook for 2 minutes. Stir in lemon juice and season. Spoon over the chicken, finish with parsley and serve with beans and lemon wedges.