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Andrew Miner
2016-12-10 14:32:06 -08:00
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src/lemon-chicken-with-mushroom-sauce/index.pug
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doctype html
html
head
link(href="/style.css" rel="stylesheet" type="text/css")
body.recipe
h1 Lemon Chicken with Mushroom Sauce
section.ingredients
.image
img(src="final.png")
.list
table
tr
td 1 tbsp
td olive oil
tr
td 8
td chicken breasts (skinless, boneless)
tr
td 1
td lemon
tr
td ¼ cup
td butter
tr
td 3 cups
td mushrooms (fresh, sliced)
tr
td 2 tbsp
td flour
tr
td ½ cup
td chicken broth
tr
td 1 tbsp
td parsley (fresh, chopped)
section.directions
table
tr
td 1
td Preheat the oven to 400°
td 10 min
tr
td 2
td Put chicken in a single layer of an 8×8 glass baking dish coating each with olive oil
td 2 min
tr
td 3
td
| Squeeze the juice of half the lemon over the chicken breasts; slice the other half and place
| a slice over each breast.
td 5 min
tr
td 4
td Cook the chicken in the oven until they reach 170°.
td 15 min
tr
td 5
td While the chicken is in the oven, melt the butter in a saucepan.
td 2 min
tr
td 6
td Add the mushrooms and cook until they are soft and brown and the liquid has evaporated.
td 6 min
tr
td 7
td Sprinkle flour over the mushrooms and stir until coated.
td 1 min
tr
td 8
td Add the chicken broth and stir to make a medium-thick sauce.
td 2 min
tr
td 9
td Add parsley just as the sauce is finally thickening.
td 1 min
tr
td 10
td Once the chicken is cooked, plate each breast and cover with mushrooms and sauce.
td 2 min