3/4 cup lemon juice
6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano
4 cloves garlic, crushed
3-4 boneless, skinless chicken breasts
8 ounces mushrooms, sliced
1. Preheat oven to 400*F. Spray a 9- by 13-inch baking pan with cooking spray.
2. Whisk lemon juice, olive oil, salt, pepper, oregano, and garlic together in a medium bowl. Dip each chicken breast into juice mixture and place in bottom of pan. Add mushrooms to juice mixture and pour all mushroom mixture to surround chicken.
3. Bake for 35 to 45 minutes or until done. Chicken should reach 160*F before serving. Serve chicken with mushrooms.
This is another recipe that I’ve had in my files for a very long time and no idea where it originally came from. The chicken looks sort of boring when it comes out of the oven, but the flavor is anything but boring. Delicious, lemony, tender, and nice mellow garlic. I think that I might double the mushroom content the next time I make this recipe. It would also be pretty fantastic with artichoke hearts.
Shown here with Lemon Spaghetti.