3 chicken breasts, sliced into thin cutlets
1 cup flour
salt and pepper
1 teaspoon garlic powder
1 tablespoon olive oil
nonstick spray
8 oz container of sliced mushrooms
1 cup of low sodium chicken broth
2 lemons, juiced
1 tablespoon butter
Fresh chopped parsley
Directions:
In a large shallow plate mix together flour, salt, pepper and garlic.
Pour 1 tablespoon olive oil in a hot non stick skillet over medium high heat. Dredge chicken cutlets into flour mixture, shake off excess flour, add good amount of fresh ground pepper to each side of chicken. Carefully place into hot skillet. Brown chicken for approximately 4-5 minutes on each side.
Once chicken is browned, take out of pan and place on plate. Spray skillet with non stick spray. Immediately add mushrooms into skillet and start to sauté. Add salt and pepper to taste. Cook mushrooms for about 3-5 minutes, or until mushrooms start to brown and soften.
Add lemon juice and chicken stock. Place chicken back into pan and let everything cook together. Cook uncovered over medium low heat for approximately 8-10 minutes.
Sauce will thicken only slightly. Add butter at the end of the cooking process and gently toss. Add salt and pepper to taste. To serve, spoon additional sauce over chicken and vegetables garnish with a little fresh chopped parsley.
