Lemon Cream Chicken Ingredients
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 Instructions
In a large resealable plastic bag, combine 1/2 cup 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 and broth to the drippings. Bring to a boil over medium heat; stir to
loosen browned bits from pan.
Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup.
Stir in 3/4 cup 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.
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