Ingredients
Scale
- 1/2 cup plus 1 T. flour divided (mostly optional)
- 1/2 t. salt (optional)
- 1/2 t. pepper (optional)
- 6 boneless skinless chicken breast halves
- 1/4 c. butter (mostly optional)
- 1 c. chicken broth
- 1 cup whipping cream, divided
- 3 T. lemon juice
- 1/2 pound fresh mushrooms, sliced
Instructions
- In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.
- Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
- Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.