Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.

  • Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.

  • Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

Nutrition Facts

568 calories; 30.4 g total fat; 130 mg cholesterol; 1915 mg sodium. 36.2 g carbohydrates; 36.4 g protein; Full Nutrition

Reviews (295)

Read More Reviews
402 Ratings
  • 5 star values: 244
  • 4 star values: 104
  • 3 star values: 37
  • 2 star values: 12
  • 1 star values: 5