Mushroom Lemon Chicken

Mushroom Lemon Chicken

4 points+

• 2 (16 oz total) chicken cutlet halves, all fat trimmed
• lemon pepper rub (I used Pampered Chef)
• olive oil spray (about 1 tbsp worth)
• 1 tbs light butter
• juice of 1 lemon, lemon halves reserved
• 3/4 cup fat free chicken broth
• 8 oz package of mushrooms (I used baby portebella) 

 

Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with lemon pepper rub.

Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.

Over medium heat, melt butter, and add mushrooms.  Cook for 3-5 minutes until golden brown.  Season to taste at this point.  Add the lemon juice, chicken broth, and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves.  Serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

This dish is amazing served over pasta or rice.  Make sure to add the appropriate points+ for whatever you choose to serve dish with.  I served it over pasta and added 5  points+ for a 9 points+ meal.