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Lemon Cream Chicken




  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.


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