Pro triathlete Amanda Felder grew up on this tasty dish—her dad made it all the time when she was growing up. “It’s pretty quick and simple, and very flavorful,” she says.
1/4 cup unsifted flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 skinned boneless chicken breast halves
2 tablespoons olive oil
1/4 cup lemon juice
8 ounces (2 cups) fresh sliced white mushrooms
Freshly cooked rice
In a plastic bag, combine flour, salt, and pepper. Add chicken a few pieces at a time and then shake. In a large skillet, heat oil over medium-high heat. Add chicken and cook, turning occasionally, until browned. Add lemon juice and mushrooms and reduce heat; cover and simmer 15 minutes or until mushrooms are tender and chicken is cooked through. Serve with rice.
–Compiled by Bethany Leach