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[quote=Anonymous][quote=bakersman][b]Lemon Chicken[/b]

Serves 4

[u]Ingredients[/u]

¾ cup of all prupose flour
1/4 cup of olive or canola oil
4 boneless chicken breasts
1 quart of fresh white mushrooms
1 large lemon cut
1 teaspoon of dried oregano (double that for fresh - chopped)
1 teaspoon kosher salt (1/2 teaspoon of table salt) 1/2 a teaspoon of black pepper

[u]Directions[/u]

1. Cut the chicken breasts into bite size pieces (about an inch long and half as wide)
2. Cut the mushrooms into quarters or slice them.
3. In a plastic ziploc tyos bag, add the flour, salt and pepper.  Close the bag and shake to combine.
4. Heat the oil in a frying pan that has a cover. (if you stove top temp goes from 1-9 you want to be at 5).  The oil is ready when is slides smoothly (it slides faster than it did when it and the pan were cold) across the bottom of the pan.
5. While the oil is heating, place a few pieces of chicken in the bag with the flour and shake to coat the chicken with the seasoned flour.
6. Add the chicken to the hot pan and cook until the pieces are light brown.  You will want to move the turn over the pieces of chicken as you go to get the pieces evenly browned. 
7. Add the oregano and mushrooms to the pan.  Cover, reduce to a simmer (2-3 on the 1-9 heat scale) and simmer for 5 minutes.  This will allow the mushrooms to release their water into the pan. 
8. Stir everything in the pan. Use a spoon or spatula to loosen any browned flour bits from the bottom of the pan -- they are full of flavor.
9. Quarter the lemon and squirt its half the juice onto the chicken and half directly into the pan. Give everything a good stir and then add the rinds to the pan.
10. Cover and simmer for another 5 minutes.

11. Remove the rinds and give everything a good stir.  The flour from the chicken should have helped to make the juice and water from the mushrooms into a sauce.  Because the amount of liquid in the mushrooms (the fresher the more water) and the size of the lemon, the sauce may be thick or thin.  If it seems thick and pasty, add some additional lemon juice and/or chicken broth.  If it is too thin, remove the chicken and continue to simmer the sauce until it thickens.  If you have no sauce, well you were cooking at too high a heat or you checked the pan too often and let the water escape.  You can remove the chicken and add some chicken broth and lemon juice to the pan to try and resurrect a sauce from the flour bits still on the bottom of the pan.

Serve with/over rice (brown or white).

Total cooking time is about 20 minutes.[/quote]

Sounds delicious. Any reason to think this would be way thrown off if I used whole wheat flour instead of white flour?[/quote]

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