Makes: 6 servings
1/3 cup flour
1/2 teaspoon salt
1 teaspoon Lemon Pepper
6 boneless thinly sliced chicken breasts (1 ½ pounds)
2 tablespoons olive oil
3 tablespoons butter, divided
1 cup sliced Baby Bella mushrooms
1/2 teaspoon Oregano Leaves
3/4 cup marsala or slightly sweet white wine
1 tablespoon lemon juice
1 tablespoon Parsley Flakes
1. MIX flour, salt and Lemon Pepper on large plate. Lightly coat chicken with mixture.
2. HEAT olive oil with 2 tablespoons of the butter in large nonstick skillet on medium-high heat. Add 3 pieces of chicken. Cook about 5 minutes, turning once, or until lightly colored. Remove chicken from skillet; keep warm. Repeat with remaining chicken.
3. ADD mushrooms and Oregano Leaves to skillet; cook until mushrooms are softened. Stir in wine and lemon juice to pan. Bring to boil, scraping up brown bits from bottom of pan. Stir in the remaining 1 tablespoon butter and cook for 2 minutes. Add Parsley Flakes and remove from heat. Spoon sauce over chicken and serve.
Preparation time: 15 minutes
Cook time: 15 minutes
• Lemon Chicken with Mushrooms
o Use 3/4 cup low sodium chicken broth in place of Marsala. Prepare as directed.
• Lemon-Thyme Chicken
o Substitute 2 teaspoons Thyme Leaves for Parsley Flakes. Use low-sodium chicken broth and 1 additional tablespoon lemon juice in place of Marsala. Prepare as directed.
• Turkey Marsala
o Use 6 boneless thinly sliced turkey breasts (1 ½ pounds) in place of chicken. Prepare as directed.
McCormick 3-Step Cooking with Flavor
Photos By: Michael Pohuski
Photo By: Michael Pohuski