Rosemary, Lemon Chicken with Mushrooms

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My mom cooked with rosemary. She added it to the roast beef or lamb that she served for the holidays. This is a spin off of the French chef Pierre Franey's recipe for Chicken and mushrooms. I have created a chicken dish made with rosemary that is just as flavorful and simple.

Ingredients:

1  3 lb chicken skinned and cut up
2-3 tablespoon of olive oil
1 finely chopped onion
2-3 cloves garlic chopped fine
1 tablespoon rosemary
3/4 lb of fresh mushrooms or  2  - 4 ounce cans of drained mushrooms
1/2 cup white wine
1/2 cup chicken broth or chicken base mixed with water
1/4 cup freshly squeezed lemon
1/4 cup chopped fresh Italian flat leaf parsley
Salt and pepper according to your taste



Directions:


Rinse the cut up chicken and pat dry.
Place a pot on the stove preferably one with more surface area than height.
Add the  2 tablespoons of oil and turn the heat to medium.
Add the chicken pieces one at a time do not over crowd the pot.
Cook the chicken until golden brown about 10 minutes.
Place the golden brown pieces of chicken in a holding dish while you finish cooking all the pieces.
In the same pot add a little more oil and saute the chopped onions and garlic.
Add the mushrooms and rosemary.**When using fresh mushroom saute them until the water evaporates from the mushrooms.
Add the white wine make sure your scrap the bits of pieces off the bottom of your pot.
Let it come to a boil.
Keep cooking -reduce the liquid  and add your broth and lemon juice.
Continue to reduce the liquid and taste it.
Add salt and pepper according to your taste.
Return the chicken to the pot, lower the heat and stir it.

Cover and cook for 30 min.

Serve with rice or pasta and side vegetable.
Top with fresh Italian parsley.

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