Chicken Strips with Lemon-Rosemary Mushroom Sauce

As I was leaving for work a couple of weeks ago, I decided I just want to do a simple, quick dinner that night. I thought of things like putting a steak * on the grill, or doing some gourmet burgers * on the grill,  but then I looked in the fridge and saw the mushrooms, and some fresh rosemary standing right in front of me. My thoughts changed – chicken strips. I tend to use these in different stir fry dishes I make, and for once I didn’t feel like stir fry, so I thought to myself “Why not try something completely different?”  I played around a little, and a new recipe was developed. It was so flavorsome that I made it again the following week checking whether or not it was a winner for the blog, and I guess the rest is history.

* all meats referred to are available from and I have provided a direct link to all meats referred to. However, it is worth your while to check out their full website for the outstanding range of kosher meat products that they have.

Chicken Strips with Lemon-Rosemary Mushroom Sauce


1 lb. antibiotic free/hormone free chicken strips
1/2 cup All Purpose Flour
1 tsp. garlic powder
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. black pepper
2 Tbs. Extra Virgin Olive Oil
2 Tbs. fresh rosemary finely chopped
zest of half a lemon
juice from half a lemon
1 packet sliced white button mushrooms
1 tsp. chicken stock powder dissolved in 1 cup boiling water


Mix together the flour, garlic powder, dried parsley, salt and black pepper.
Coat the chicken strips in the flour.
Heat one Tbs. of olive oil in a skillet and brown the chicken strips over a medium heat.
Remove to a plate when they are brown.
To make the mushroom sauce:
Add the 2nd Tbs. of oil to the skillet and heat.
Add the mushrooms and saute till they are soft.
Season lightly with salt and pepper and add the chopped rosemary and lemon zest, and the lemon juice. Mix well.
Add the chicken stock that has been dissolved in boiling water.  Mix together.
Finally add the chicken strips back into the pan, coat them with the sauce and place the skillet in an oven pre-heated to 350°F for 8 minutes. Remove from oven and let it stand for 3 to 4 minutes to allow juices to settle.

Serve with rice or quinoa and a vegetable of your choice.

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