Chicken and Mushrooms in Lemon Sauce

4-5 T. butter or margarine
8 oz. mushrooms, thickly sliced
6 green onions, including some tender green tops, sliced
2 cloves garlic, minced
1/4 c. all-purpose flour
1 T. chopped fresh rosemary, or 1/4 t. dried rosemary
1/2 t. salt
1/8 t. white pepper
3/4 t. paprika
4-6 skinned and boned chicken breast halves
1/2 c. canned low-sodium chicken broth
1/4 c. dry white wine
1/4 c. fresh lemon juice
1/4 c. toasted slivered almonds

In large skillet over medium heat, melt 2 T. butter. Add mushrooms, onions, and garlic, and saute until tender, about 5 minutes. Transfer to a 2-1/2 quart casserole dish lightly coated with cooking spray or oil.

On a sheet a wax paper, mix flour, rosemary, salt, pepper, and paprika. Toss chicken in mixture to coat and reserve the excess.

In the skillet over medium-high heat, add 2 T. butter and brown chicken, about 5 minutes on each side. Transfer chicken to casserole dish with slotted spoon.

Preheat oven to 350 degrees. Add 1 T. butter to skillet if needed. Stir in reserved flour mixture and blend. Add stock, wine, and lemon juice, and whisk until slightly thickened and smooth. Pour over chicken and mix well.

Cover and bake until chicken is no longer pink in center, about 30 minutes. Uncover and sprinkle with almonds. Bake until bubbly, 10 minutes longer.

Serves 4-6.

From The Big Book of Casseroles, by Maryana Vollstedt, p. 84