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Jim Dog Ferris Lemon Chicken With Mushrooms

Body builders, work out nuts and health enthusiasts are your chicken recipes causing you to feel like your chicken taste buds have gotten tired of the same ole thing?

Well spice up your chicken with:

A winner! Be sure and try it yourself!

You will need:

* split chicken breast with skin and bones-two, three or four depending on how much you want to make.

* 1 lemon

* Salt and Pepper

* Tony Chachere’s Original Creole Seasoning (available at Safeway)

* fat free, low sodium chicken broth

* 6 shitake mushrooms for each chicken breast


Preheat oven to 425.  Place chicken pieces, skin side up into a shallow baking pan, (I use a 9 x 9 square cake pan or a glass pie pan) placing each breast on top of the Shitake mushrooms.  Squeeze ½ of the lemon on top of the chicken, season with pepper, salt and Creole seasoning (this seasoning adds an interesting zippy flavor to the sauce).  Cook until done (I even use the broiler if needed, depending on the oven) and skin is brown and crisp.  Remove the chicken pieces and mushrooms, set aside and cover with foil to keep warm.  Allow the drippings in the baking pan to separate then carefully pour off the fat, don’t lose any of the other drippings.  To remove the rest of the fat lay a paper towel flat on top of the drippings and remove instantly.  Do this twice, now you have removed the rest of the fat from the liquid.  Put the baking dish with the drippings on top a burner, whisk in one tsp of corn starch or arrow root, add the lemon juice from the other half of lemon, add ¾ cup of fat free chicken broth.  Heat the mixture slowly, stirring continuously (a flat bottom whisk works best) until the mixture thickens adding more chicken broth as and if needed.


Remove the skin from the chicken and cut each breast into three pieces. Arrange in a serving plate with the chicken on top of the mushrooms.  Pour the sauce over the chicken and serve with rice or pasta (reheat chicken in micro if needed).   ENJOY!!