Lemon Chicken Thighs with Mushrooms
Source: Paramount Citrus
Ingredients
Juice from 4 Paramount Citrus lemons (about 1 cup)
6 boneless and skinless chicken thighs
¼ cup milk
3 tablespoons extra virgin olive oil
1 tablespoon tomato paste
1 tablespoon dried oregano
1 tablespoon fresh ground black pepper
Salt to taste
SAUCE
Juice from 1 Paramount Citrus lemon
3 cups fresh sliced mushrooms
2 tablespoons olive oil
¼ cup chicken broth
1 bunch green onion, chopped
1 bunch fresh parsley, chopped
Salt and fresh ground pepper to taste
Directions
• Preheat oven to 400°F.
• Juice four lemons with a citrus reamer or juicer; set aside.
• Juice a lemon (for the sauce) with a citrus reamer or juicer; set aside.
• In a large bowl whisk lemon juice, milk, olive oil, tomato paste, oregano, black pepper and salt.
• Place thighs in the bowl and coat each side with the mixture.
• Refrigerate overnight.
• Bake the chicken thighs for 30-45 minutes until juices run clear.
SAUCE
• In a small sauce pan sauté mushrooms and onions with olive oil.
• Add lemon juice and chicken broth.
• Sprinkle with parsley, salt and pepper to taste.
• Serve chicken thighs with mushroom sauce.
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Entrée Lemon Chicken Thighs
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