|I like to pour the sauce in between the pieces of chicken to keep|
the seasonings from washing of the chicken.
The recipe I'm sharing today is Chicken with Lemon Butter Sauce.
- 4 chicken breasts
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup butter, melted
- 1 large lemon, juiced
- 6 scallions, diced
- 4 garlic cloves, minced
- 8 red potatoes, quartered
- 4 portabella mushrooms, chopped
- salt and pepper
|I added some carrots to the veggies this time. They do really well|
with the cream or butter in the sauce.
In a bowl, combine wine, chicken broth, butter, lemon juice, scallions, and garlic, and whisk together. Arrange the chicken breasts, potatoes, and mushrooms in a 9 x 13 baking dish. Slowly pour in the liquid ingredients. Season with salt and pepper. Cover and bake at 400 degrees for about an hour.