Easy Mushroom, White Wine & Lemon Chicken

Prep Time: 15 min
Cook Time: 35 min
Serves: 4

Here is a simple and delicious chicken and mushroom dish which is perfect for company but also easy enough for a weekday dinner. Chicken and mushrooms are a winning combination and here they get kicked up a notch with Montreal steak spice, lots of garlic, fresh lemon and white wine.


4 cloves garlic, minced
1 cup (250 mL) red onion, diced
5 cups (1.25 L) mushrooms, brown, fresh, sliced
1 tsp (5 mL) lemon zest, fresh
3 tbsp (45 mL) lemon juice, fresh
1/3 cup (75 mL) marjoram or parsley, fresh, chopped
1/3 cup (75 mL) green onion, tops, fresh, sliced fine
1/4 cup (60 mL) parmesan cheese, shredded
2 chicken breasts, bonless, skinless, large (or 3 small - 1 pound - 450 g)
1 tbsp (15 mL) olive oil
1 tsp (5 mL) Montreal steak spice, divided
1 tbsp (15 mL) butter, regular
1/3 cup (75 mL) white wine, dry (or substitute chicken broth, low sodium)


1 Preheat the oven at 350°F (175°C).
2 Mince garlic, dice onion and slice mushrooms. Zest peel of fresh lemon and juice one half of the lemon. As you remove the yellow peel try to avoid removing the white pith which is bitter. Chop marjoram or parsley (optional garnish.) Shred parmesan cheese. Set all aside in separate dishes.
3 Cut chicken breasts in half horizontally making 4 thinner pieces. Set aside.
4 Heat olive oil in a large skillet over medium high heat for a minute. Add the garlic, onion and sliced mushrooms to the pan and season with ½ tsp (2.5 mL) Montreal style steak spice (reserve other ½ tsp - 2.5 mL). Sauté while stirring until the onion has softened and mushrooms release their juices - about 10 minutes. Remove from skillet and place in oven proof baking dish (10 x 10 x 2 inches - 25 x 25 x 5 cm). Spread out in an even layer
5 Melt butter in the same skillet over medium heat. Add chicken and season both sides with the remaining ½ tsp Montreal style steak spice. Sauté on medium heat for approximately 8-10 minutes per side until lightly browned and chicken is cooked through. Remove from skillet and place in baking dish on top of the mushroom mixture.
6 Deglaze skillet to create pan juices by heating the same pan over medium high heat and pouring in white wine, fresh lemon zest and lemon juice. Stir to remove brown bits from the bottom of the pan. When the sauce comes to a boil pour it over the chicken and mushrooms.
7 Top chicken with the shredded parmesan cheese. Bake for 15 minutes or until cheese is lightly browned and chicken is cooked through.
8 To serve, sprinkle with sliced green onion tops and chopped fresh marjoram or parsley (optional garnish).