In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine. (Photo: Andrew Scrivani for The New York Times)
NYT Cooking: Lemon and Garlic Chicken With Mushrooms In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
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Lemon and Garlic Chicken With Mushrooms Recipe
∙ Serves 4
2 Chicken breasts, boneless skinless
2 Garlic cloves
1 lb Mushrooms
1 tsp Rosemary, fresh
3 tbsp Lemon juice, fresh
Baking & Spices
2 tbsp All-purpose flour or a gluten-free flour such as rice flour or corn flour