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

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. (Photo: Andrew Scrivani for The New York Times)

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. (Andrew Scrivani for NYT)

Lemon and Garlic Chicken With Mushrooms

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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NYT Cooking

Lemon and Garlic Chicken With Mushrooms Recipe

clock
45 minutes

Ingredients
∙ Serves 4
Meat
  • 2 Chicken breasts, boneless skinless
Produce
  • 2 Garlic cloves
  • 1 lb Mushrooms
  • 1 tsp Rosemary, fresh
Condiments
  • 3 tbsp Lemon juice, fresh
Baking & Spices
  • 2 tbsp All-purpose flour or a gluten-free flour such as rice flour or corn flour
  • 1 Pepper, Freshly ground
  • 1 Salt
Oils & Vinegars
  • 2 tbsp Olive oil, extra-virgin
Beer, Wine & Liquor
  • 1/4 cup White wine, dry
Other
  • 2 tablespoons grapeseed, sunflower or canola oil
  • 1 teaspoon fresh thyme leaves or 1 tablespoon chopped flat-leaf parsley
NYT Cooking: 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.(The New York Times Company has partnered with Chef’d to make available a meal kit version of this recipe, here.)

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