Tuscan Lemon Chicken with Sauce

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved



Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

Preheat oven 350
Coat chicken with flour.
Fry chicken until golden brown.
Bake for 20 minutes.
1 small onion, chopped
2 to 3 cups sliced button mushrooms
12 ounces chicken broth
4 ounces heavy cream
Add onions to pan. (use the pan where you fried the chicken, leaving enough oil for sauteing)
Add Mushrooms.
Deglaze pan with chicken stock.
Simmer then add heavy cream until reduced by half.
Pour sauce over chicken.



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