What's for Dinner: Easy Chicken Dressed in Mushroom Sauce

This dish, with a sauce flavored with lemon juice and white wine, is a lot like chicken francaise, only it contains the added bonus of delicious sliced mushrooms. Pounding the cutlets allows them to cook in virtually no time. Easy indeed!

Credit: Beautiful Face, Beautiful Body by Jaqulene Harper-Roth

Servings: 3


  • 1/2 cup chicken broth
  • 2 tablespoons white wine
  • 1-2 tablespoons lemon juice (or to taste)
  • 2-3 skinless, boneless chicken breasts
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter or margarine
  • 1 cup sliced mushrooms
  • Chopped fresh parsley, for garnish (optional)


Combine the broth, wine and lemon juice in a small bowl or large mixing cup. Set aside.

Rinse and dry the chicken breasts. Using a kitchen mallet, pound to 1/4-inch thickness. Dredge the breasts in flour, saving the excess flour. Heat the olive oil in a large skillet over medium-high heat, add the chicken and saute until cooked through. Remove from the pan and place on a plate.

In the same pan used for the chicken, add the butter or margarine and the mushrooms. Saute for 2 to 3 minutes. Add the remaining flour to the mushrooms and stir to coat. Cook for 1 minute. Add the broth mixture to the mushrooms and stir constantly until the mixture thickens. Add chopped fresh parsley if desired.

Spoon the sauce over the chicken breasts and serve. Enjoy!

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Need a mallet for pounding the chicken? Shop for a kitchen mallet.

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