Lemon Cream Chicken

Yield: 6 servings

Ingredients

• 1/2 cup + 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

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 to 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.