Skillet Lemon Chicken

Skillet Lemon Chicken & Mushrooms

4 boneless chicken breast halves, skin removed                     salt to taste

1/3 c. flour                                                                4 oz. fresh mushrooms, sliced

1/8 tsp. pepper                                                        4 green onions, sliced

¼ tsp. garlic powder                                                2 Tbsp. chicken broth

1/8 tsp. paprika                                                        2 Tbsp. fresh lemon juice

2 Tbsp. olive oil                                                       freshly chopped parsley, for garnish

1 T. butter

Place chicken breast halves between sheets of plastic wrap; gently pound to thin to an even

thickness.  Combine flour, pepper, garlic powder, and paprika in a plastic Ziploc bag.  Add

chicken; shake and coat well.

                In a large skillet, heat olive oil and butter over medium heat.  Saute chicken breasts

for 3-4 mins. per side, turn and sprinkle with a little salt.  Place on platter and cover with foil

to keep warm.  Add mushrooms to the skillet with a little more butter, if needed.  Saute for 3

minutes, until browned and tender.  Add green onions and sauté 1 min. longer. Add broth and

lemon juice; simmer for 1 min. Put chicken back in skillet; simmer 1 min. longer.

                Arrange chicken on platter; pour sauce and mushrooms over the chicken and

Garnish with chopped parsley.