Creamy Lemon Chicken with Mushrooms and Vegetables

Marinating the Chicken 1. Cut chicken breasts into strips. Zest and juice the lemon. Season chicken with salt, pepper, lemon zest, and lemon juice. Let it marinate for 30 minutes.

Preparing the Vegetables 2. Slice mushrooms, dice carrots, and blanch peas in hot water for 2 minutes. Set aside.

Cooking the Chicken 3. Heat olive oil in a pan. Sear the marinated chicken until browned and cooked through. Remove from pan and set aside.

Making the Sauce 4. In the same pan, melt butter. Stir in flour to make a roux. Slowly add milk, whisking constantly until the sauce thickens. Add lemon juice, salt, and pepper.

Combining the Dish 5. Add mushrooms, peas, and carrots to the sauce. Simmer for 5 minutes. Return the chicken to the pan and coat with the sauce.

Finishing Touches 6. Garnish with parsley and serve the Creamy Lemon Chicken with Mushrooms and Vegetables hot over rice or pasta.