A delightful chicken dish featuring a tangy lemon sauce and savory mushrooms, perfect for a comforting dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a large skillet, melt half of the butter over medium heat. Add the mushrooms, scallions, and garlic, and sauté until softened, about 5 minutes.
Avoid overcooking the mushrooms to maintain their texture.
Remove the sautéed vegetables from the skillet and set aside.
This step prevents overcooking the vegetables while preparing the chicken.
Combine the flour, rosemary, salt, white pepper, and paprika in a shallow dish. Coat each chicken breast in the flour mixture.
Shake off excess flour to avoid clumping.
In the same skillet, heat the remaining butter and olive oil over medium heat. Brown the chicken on both sides, about 3 minutes per side.
Browning adds flavor and seals in the juices.
Transfer the browned chicken to a casserole dish and top with the sautéed vegetables.
Arrange the vegetables evenly for consistent flavor distribution.
In the skillet, melt a small amount of butter over low heat. Add the reserved flour mixture and whisk until smooth.
Whisking prevents lumps in the sauce.
Gradually add the chicken broth, white wine, and lemon juice, whisking continuously until the sauce thickens slightly.
Adjust the consistency by adding more broth if needed.
Pour the sauce over the chicken and vegetables in the casserole dish. Sprinkle with capers.
Ensure the sauce covers the chicken for even flavor.
Cover the casserole dish with foil and bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through.
Check the chicken's internal temperature to ensure it's fully cooked.
Serve the chicken and sauce over cooked rice or with your favorite side dish. Enjoy!
Garnish with fresh herbs for a vibrant presentation.
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