Skillet Lemon Chicken with Creamy Rosemary Mushroom Sauce

Skillet Lemon Chicken with Creamy Rosemary Mushroom Sauce

6 boneless, skinless chicken thighs, trimmed of excess fat
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1 cup chicken broth
4 tablespoons all-purpose flour
1/4 cup heavy cream
4 sprigs fresh rosemary
2 garlic cloves, minced
1 tablespoon chopped fresh parsley

In an extra large skillet over medium heat, brown chicken thighs on both sides in olive oil. Squeeze 1 half of the lemon over chicken. Slice the other half of the lemon and place the slices in the skillet. Cover with lid and cook til done turning a few more times, about 30 to 40 minutes.
In another large skillet, melt the 1/4 cup butter or margarine. Add garlic and saute for 3 minutes. Add the sliced mushrooms. Cook and stir until the mushrooms are brown, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Add the fresh rosemary sprigs. Allow to reduce. Remove from heat. Remove the rosemary sprigs and stir in the cream. Transfer chicken and lemon slices to a serving platter and spoon the sauce over the chicken. Sprinkle with parsley and serve.

Footnotes - You can also make this with boneless, skinless chicken breast cutlets.