Many thanks to Martha (you know the one) for giving my husband this recipe. He added things to taste for this delectable dish, but the recipe credit goes to her and her people. Just so you know....MARTHA.
So here's her recipe; alongside the dish, he served a bean/carrot/shallot medley. (D'ya think I should I keep him?)
1 tbsp. olive oil
several boneless, skinless chicken breasts
course salt and freshly ground pepper
white button mushrooms, halved
3 tbsp. butter
3 tbsp. lemon juice
1/2 cup fresh parsley, chopped
In a large skillet, heat oil over medium-high. Season chicken with salt and pepper. Cook chicken until opaque throughout. Transfer to a plate and loosely tent with aluminum foil.
Place mushrooms and 1 tbsp. butter in skillet; season with salt and pepper. Cook, stirring occasionally, until mushrooms are tender, about seven minutes. Remove from heat, and stir in remaining 2 tablespoons butter, lemon juice, and parsley. Top chicken with mushrooms and lemony butter sauce.
Yum. This was SO good. I wanted to drink the buttery-lemon goodness plain, but I refrained (and that only because there wasn't enough).