I get Daily Dish emails from AllRecipes.com, and this looked like a good one! The site estimated 246 calories a serving, so it seemed easy enough to try! Of course, with modifications.
4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
1.Place the olive oil and garlic a sautee pan that has a lid. Place the chicken breasts in the pan, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. (I didn't have a lemon, so i used bottled lemon juice.) Cook over medium with the lid on, turning once when half way done.
2.In a large skillet (I used a sauce pan because I didn't have many mushrooms), melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute.
3.Spoon the sauce over the lemon baked chicken breasts.
I served it with a side of Brussel Sprouts, a baked potato (microwaved) and sour cream, and a ceasar salad, which was tooo much food. We each had leftovers for lunch. JW thought it was amazing- and would have enjoyed more sauce, if I had more. It was very tasty- and easy- I'll make again!