Lemon Mushroom Chicken Thighs with Gravy
- 1 lb chicken thighs
- ¼ cup lemon juice
- 1 Tbsp Mrs Dash Chicken Grilling Seasoning blend
- 1 Tbsp dried oregano
- 1 Tbsp dried rosemary
- 1 Tbsp Mrs Dash Garlic Herb Seasoning blend
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 4 oz sliced fresh mushrooms OR no-salt-added canned mushroom slices, drained
- 1 Tbsp lemon juice
- 1/16 tsp garlic powder
- 1/16 tsp onion powder
- ½ tsp dried lemon peel
- 2 Tbsp corn starch
- 1 cup no-salt chicken stock
- Combine ¼ cup lemon juice, Mrs Dash Chicken Grilling Seasoning, oregano, rosemary, and Mrs Dash Garlic Herb Seasoning in a large bowl. Add chicken and stir in just enough water to cover the chicken. Cover the bowl. and refrigerate chicken 4 hours or up to overnight to allow it to marinate.
- Preheat oven to 400 degrees.
- Remove the marinating chicken from the refrigerator. Drain and discard the lemon juice marinade. Heat a skillet to medium. Melt butter and olive oil. Add mushrooms, remaining lemon juice, garlic powder, onion powder, and dried lemon peel to the skillet. Cook and stir 5- 7 minutes if you are using fresh mushrooms, or 3 minutes if you are using canned, drained mushrooms.
- Stir the cornstarch into the chicken stock and stir until the cornstarch is completely blended. Pour the chicken stock mixture into the skillet. Bring to a boil and simmer for 2 minutes so the gravy can thicken.
- Place the chicken into a casserole dish. Pour the mushroom gravy over the chicken. Cover and bake in preheated oven until completely cooked (no longer pink at the bone and the juices run clear, 40-50 minutes.)
- Serve the chicken with the gravy poured over it. Note: this will make more than a cup of gravy; you may want to serve the remainder over rice or save it for use as a base for a savory soup.
Serving size: 4 oz. Sodium: 60 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/lemon-mushroom-chicken/
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