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Lemon Mushroom Herb Chicken

From Springfield, MO

<p>By: Valerie Serao <br /> &#8220;Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice &#8212; my kids can&#8217;t get enough!&#8221;</p>
Source: Valerie Serao (Entered by Rebecca Coffman)
Serves: 4

1 Cup all purpose flower
1/2 tablespoon dried thyme
2 tablespoons dried basin
1 tablespoon dried parsley
1 tsp paprika
1 tsp salt
1/2 tsp ground black pepper
1 tsp garlic powder
4 bownless skinless chicken breast halves
1 can condensed cream of mushroom soup
1 can condensed chicken broth
1/4 cup dry white wine
1 lemon juiced
1 tbs chopped fresh parsley
2 tbs capers
1 tbs grated lemon zest

Step by Step Instructions
  1. 1.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.
  2. 2.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.
  3. 3.Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.