Chicken & Mushrooms with Lemon Sauce
Recipe type: Main
Serves: 4 - 6
  • 4 chicken breast halves, boneless and skinless
  • 2 Tablespoons butter
  • ¾ cup sliced mushrooms
  • 2 Tablespoons cornstarch
  • 1 cup water
  • 2 Tablespoons white wine
  • ½ teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅓ cup grated Parmesan
  1. Melt the butter in a skillet and sauté the chicken until just fully cooked.
  2. Remove the chicken and add the mushrooms. Sauté until soft.
  3. Combine the cornstarch and water. Add it to the skillet along with the wine, lemon zest, lemon juice, salt and pepper.
  4. Stir and cook on high heat for 1 minute.
  5. Butterfly the chicken breasts (slice them horizontally, but not all the way through).
  6. Place some of the sauce and Parmesan inside each chicken breast and place it in a baking dish. Cover the chicken with the remaining sauce and Parmesan.
  7. Broil until lightly brown.
Recipe by Gluten-Free Homemaker at