Mushroom Lemon Chicken

Courtesy of: Ellyndale Foods
Average: 4 (1 vote)
Servings: 4
Total Time:


You will love this gluten free Mushroom, Lemon Chicken recipe from the NOW Culinary Innovation Team! It is super quick and easy to throw together at the end of a hectic day, but has a restaurant quality flavor that says anything but quick. Just add some rice and a side salad and you are all set.

Created by the NOW® Culinary Innovation Team


  • ¼ cup Living Now® All-Purpose Gluten-Free Flour*
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. dried oregano
  • 4 skinless, boneless chicken breast halves
  • ½ cup Ellyndale Organics™ Extra Virgin Olive Oil
  • 1 cup sliced mushrooms
  • ¾ cup chicken stock
  • 4 drops BetterStevia® Lemon Twist Liquid


  1. Preheat oven to 350° F.
  2. Toss together the flour, salt, pepper and oregano until well mixed.
  3. Coat chicken pieces in flour mixture.
  4. Heat oil in a large skillet over medium heat.
  5. Gently brown the chicken in the hot oil for 3 to 4 minutes, then add mushrooms to pan and toss gently.
  6. Pour chicken stock and BetterStevia® drops over chicken and mushrooms.
  7. Bring to quick boil, then turn heat down to simmer.
  8. Tightly cover the skillet and place in preheated oven for 20 minutes.
  9. Remove chicken to a plate, and replace skillet on burner over high heat.
  10. Once remaining liquid is reduced by , pour it over the chicken, along with the mushrooms.