Monday Night Chicken

Oh boy, oh boy.  This one was sooooo good and easy!  It's Monday night - my dreadful gym day. This is the day of a million squats and even more lunges.  I know it's good for the jeans, but man, they hurt.  So, when I get home, I want something satisfying, but I don't really want to work.  This was perfect.

You'll need:
Organic chicken breast - I have two: one for me and one for The Husband. You use as many pieces of chicken as you need.  When I was single, I would freeze individual chicken breasts and pull them out as needed.

Olive oil
Salt/pepper
1 lemon
mushrooms (however many you have or want)
1/4 cup of chopped onions
small handful of sun dried tomatoes - I have the Costco version, so I add them in a lot of dishes.
1 tablespoon butter
1 tablespoon flour
1/2 cup to 1 cup of chicken stock - I use the Cottage Inn White Wine for this recipe

Set the oven to 425.  Coat the bottom of a cast iron skillet with olive oil.  Salt both sides of the chicken breast and once the oil is heated, add to the pan.  Let the chicken sit until the underside is nice and brown.  Don't move the chicken around too much.

Turn the chicken over, and squeeze a half of a lemon on the brown side of the chicken.  It's starting to look good here!

Put the skillet in the preheated oven and let bake until the chicken is done - probably about 10-15 minutes.  Then, in an effort to skimp on washing dishes - yes, remember, my legs are tired - no extra dish washing for me.  Actually, The Husband washes the dishes, so technically, it doesn't matter how many dishes I use.  But, I really love him.  So, in an effort to save dish washing time, remove chicken from the skillet and tent with foil.  

Return the skillet to medium high heat and add a bit of olive oil and the butter to coat the pan.  Once hot, add onions and mushrooms.  Cook for about 1 minutes and add sun dried tomatoes.  After about another 2 minutes, cover the mixture with the flour and stir in.  Add the chicken stock and the remaining lemon juice.  At this point, I'm really starving, but I know if will only be another minute!

 Cover the chicken with the mushroom mix and top with fresh parm cheese. I served this with a small arugula  salad made with with homemade dressing.  That recipe will just have to wait until another day.  I'm exhausted!  In all, this dinner from start to finish took less than a half hour to make.  It's easy, good, and healthy.  Let me know if you try it!