Baked Lemon Chicken with Mushroom Sauce

We are trying new and healthier recipes since we are on diets and I had this one on the menu for tonight! Paul made it since he was home before I was tonight and boy was it ever good! He sure thinks he is "Chef Hertel" now, which is fine with me! He can do ALL the cooking!

1 tablespoon olive oil
6 skinless, boneless chicken breast halves
1 lemon
1/4 cup butter
3 cups sliced fresh mushrooms
2 tablespoons all-purpose flour
1/2 cup chicken broth
1 tablespoon chopped fresh parsley

1. Preheat oven to 400 degrees F
2. Pour olive oil into an 8x8 inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Thinly slice the rest of the lemon and place a lemon slice on top of each chicken piece. Back in the preheated oven for 30 to 40 minutes until brown.
3. In a large skillet, melt 1/4 cup butter. Add the sliced mushrooms. Saute until mushrooms are brown and have released their juices, about 6 minutes. Add flour to skillet and blend. Add the chicken broth, stirring to make a medium-thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon sauce over baked chicken breast.
Yield: 6 servings
Per Serving: About 369 calories, 45 g protein, 18g carbohydrate, 8g fat, 2g fiber, 134mg cholesterol, 432mg sodium