Lemon Chicken with Mushrooms

This is one of my absolute favorite recipes!! I love mushrooms but I've found that most recipes with them call for a heavy cream or gravy type dish that is not condusive to clean eating. I created this just through trial and error and it's one of our family go-to's!

What you need:

1lb boneless skinless chicken breasts

1 lemon

1-2 cups mushrooms, sliced

1/2 cup low sodium chicken broth

Salt and pepper

Dried oregano or basil

1 tablespoon butter

2 cloves of garlic, minced

1/4 cup white wine

Heat pan on stovetop (medium low heat), put butter in pan, let it melt. Place garlic in the pan. Let it cook for about a minute while you cut the chicken. (I like to cut the chicken in about 2-3 inch long pieces and slice the breasts width wise so they aren't so thick. This lowers the cooking time and makes them easier to eat).

Place chicken in the pan. Season with salt and pepper and sprinkle with oregano. Cook for a few minutes on each side. When chicken is no longer pink add the chicken broth and let cook 

for a few minutes. Add wine, let simmer for a few more minutes. Add the mushrooms to the pan and cook for about 5-7 minutes or until they have released their juices. Let simmer. Cut lemon in half and squeeze juice on top. Let it simmer for a few minutes before serving. 

Delicious served with wild rice and veggies!

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