Baked Lemon Chicken in Mushroom Sauce Dutch Oven Recipe

Baked Lemon Chicken in Mushroom Sauce Dutch Oven Recipe

8 Boneless Skinless Chicken Breasts
3 Lemons
4 ½ Cups Chopped Mushrooms
4 Cans Chicken Broth
Salt & Pepper to taste
1 Tbsp Olive Oil
1/4 Cup Butter
4 Tbsp Flour
2 tsp Tarragon
1/2 tsp Garlic

Coat chicken in olive oil and place in 12” regular Dutch Oven, and then squeeze the juice of 2 Lemons over the chicken. Season with Salt & Pepper, and slice remaining lemons and put 1 – 2 slices on each chicken breast. Bake for 30 to 40 minutes. 15 Briquettes on top and 10 on the bottom.
While chicken is cooking put 8 briquettes under your 10” Dutch Oven. Melt butter; add mushrooms sauté until mushrooms are golden brown about 6 min. Stir in Flour completely. Slowly add chicken broth and continue stirring. Gently boil until mixture reduced to form a thick creamy sauce about 10 minutes. When the chicken is done Spoon over the chicken in your 12” Dutch Oven. Serve over Rice. I cook the rice before I leave home so that is all done just need to warm it up a little.
If you are a little worried about the acid in your Dutch Oven use a 12” aluminum liner!!!

PDF=Baked-Lemon-Chicken-Mushroom-Sauce

Baked Lemon Chicken in Mushroom Sauce Dutch Oven Recipe