A delightful chicken dish with a tangy lemon herb sauce, perfect for family dinners.
Preheat your oven to 325°F.
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Combine the flour, salt, pepper, and thyme in a plastic bag. Add the chicken breasts and shake to coat them evenly.
Shake the bag gently to avoid breaking the chicken pieces.
In a frying pan, melt the butter over medium heat. Add the coated chicken and brown on both sides. Remove the chicken and place it in a casserole dish.
Don't overcrowd the pan; brown the chicken in batches if necessary.
Add the green onions and mushrooms to the frying pan. Sauté for 3 minutes until softened. Pour this mixture over the chicken in the casserole dish.
Stir occasionally to prevent the vegetables from sticking to the pan.
In a mixing bowl, combine the lemon juice, sugar, salt, and apple juice. Pour this mixture over the chicken and vegetables in the casserole dish.
Taste the sauce before pouring to adjust the seasoning if needed.
Bake the casserole in the preheated oven for 1 hour. Serve warm.
Check the chicken's internal temperature to ensure it reaches 165°F for safe consumption.
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