Chicken & Mushrooms with Lemon White Wine Sauce

Jeremy and I cooked a wonderful lunch today. It was so very tasty. With a side of asparagus or broccoli, garlic bread, etc and you are set to go. Okay I don't want to build it up too much. Here is the recipe. Try it out and let me know if you liked it.

Chicken and Mushrooms with Lemon White Wine Sauce

Ingredients:
4 boneless skinless chicken breasts, cut into 1 inch cubes
1/4 cup milk
1 cup breadcrumbs (I used garlic and herb because we like super flavored food)
1 T parsley
1 T thyme leaves
1/2 cup parmesean cheese
1 pkg whole fresh mushrooms
olive oil
4 T butter (use real butter, not margarine)
1/2 cup white wine
juice from one lemon
4 T minced garlic

Directions:
Preheat oven to 400 degrees.

Mix breadcrumbs, parsley, thyme, and parmesan cheese together in small bowl. Put milk in a separate bowl. Bread the chicken cubes by dipping them first in milk, then coating them in the breadcrumb mixture.

In a large skillet, brown chicken in about 2 T of olive oil. Transfer to foil covered baking sheet and bake in oven for about 15-20 minutes, until chicken is done. (You could stop at this point and have some yummy seasoned chicken . . . I may do this if I don't have as much time on my hands).

While chicken is baking, deglaze pan with wine (this means to use a liquid to remove cooked-on residue from a pan). Add minced garlic and let simmer. Wisk in lemon juice. Wisk in butter. Add mushrooms and cover to cook. You can add salt to taste.

When chicken is cooked through, return to sauce and mushrooms in pan.

Can be served alone or on rice or pasta (we made it with angel hair pasta).