Lemon Cream Chicken

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  • 1/2 cup plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • 1/4 cup butter, cubed
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound fresh mushrooms, sliced


  1. In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper.
  2. Add chicken and shake to coat.
  3. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear.
  4. Remove chicken and keep warm.
  5. Add and broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan.
  6. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup.
  7. Stir in 3/4 cup cream, lemon juice and mushrooms.
  8. Cook over medium-low heat for 5 minutes.
  9. Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  10. Return chicken to skillet and heat through.

Serves 6.