Portobello Lemon Chicken

"Delicious, simple recipe - my husband loved it! I used boneless, skinless chicken breasts to cut out the fat, so to compensate, I marinated the chicken in lemon juice for several hours and added a fe..." See morew tbs of water to the bottom of the pan so the mushrooms wouldn't dry out. I also spread each chicken breast with about 1/4 tsp chicken base for extra flavor. During the last 8-10 minutes I added some zucchini chunks and tossed with the mushrooms and onions. The result - a complete meal right out of the oven! Next time I think I'll try using fresh garlic cloves instead of the powder. Thanks for a great recipe!"

"This was absolutely delicious, thank you so much! We eat chicken thighs at least once a week and this recipe is definietly going into the rotation. I did not change any of the ingredients, however I d..." See moreid alter the prep to make this dish more flavorful. First I season the bottom of the thighs. Then I place them skin side up in the dish and peel back the skin completely but leaving it attached along one edge. Then I season the bare meat with the spices and lemon juice. Replace the skin into its original position, drizzle each piece with a little olive oil and massage into the skin with your fingers. Bake at 375 for 1 hour and you won't have to mess with turning or broiling - just walk away. Your skin will be nicely crispy and the chicken will be moist and tasty!"

"I have made this recipe with portobello mushrooms and also with white mushrooms, Both ways were excellent and my family loves this recipe. However, I only used one lemon as two large ones overpower..." See moreed the dish."