Skillet Herb Chicken with Creamy Lemon Mushroom Sauce

One Skillet Chicken topped with A Lemon garlic Cream Sauce . Use whatever fresh herbs you’ve got on hand, you really can’t go wrong!



1 cup all-purpose flour
12 tbsp dried thyme
2 tbsp dried basil
1 tbsp dried parsley
1 tsp paprika
1 tsp salt
12 tsp ground black pepper
1 tsp garlic powder
4 boneless, skinless chicken breast halves
12 cup butter
1 can (10.75 oz) condensed cream of mushroom soup
1 can (10.5 oz) condensed chicken broth,
14 cup dry white wine
1 lemon, juiced
1 package (8 oz) fresh sliced mushrooms
1 tbsp fresh parsley, chopped
2 tbsp capers
1 tbsp lemon zest, grated



  1. In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
  2. Melt butter in a large skillet over medium heat and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, lemon juice, and mushrooms and pour over chicken.
  3. Cover the skillet and simmer for 20 minutes or until the chicken is no longer pink and the juices run clear. Garnish with parsley, capers, and lemon zest.

Source : allrecipes.Com

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