Cookbook author Julia Turshen amps up the flavors in her simple chicken and mushroom pan roast with roasted lemons and a bright and fresh parsley sauce that takes just minutes to make.幻灯片：更多的Chicken Recipes
This dish was remarkably tasty with little prep/cook time! I halved all my big mushrooms and placed them face down on the cookie sheet. After cook, they were crispy on their face side and soft on the round side - delish. I would add some crunch for texture next time I make this, like finish with roasted/chopped hazelnuts or almonds. Paired it with asparagus that sat in the oven during cook time (lightly coat with olive oil, toss into baking dish, 15 mins cook time for crisper brilliant green goodness, dollop of garlic butter, done).
This is one of my favorite recipes at the moment.
Outstanding. I was leary about the parsley sauce--as other reviews mentioned it made the dish.
这道菜已晋升为我的最爱之一。
这是一个很棒的recipe!! I used chicken breast because that's what I had. It's the parsely sauce that makes the recipe, I think. Even my picky eater husband loved it. I'd definitely make this again!
Wow! Will be making this sometime soon again!! Fantastic dish to make during the week, quick, easy, healthy, flavorful! Paired it with buckwheat. Looking forward to eating leftovers for lunch tomorrow!
