Ingredients:
1/2 cup flour, plus
1 tablespoon flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter
1 cup chicken broth
1 cup heavy cream, divided
3 tablespoons lemon juice ( fresh only)
1/2 lb fresh mushrooms, sliced
Directions:
Place chicken between plastic wrap and pound to 1/2″ thickness.
Salt and pepper chicken and dredge in flour.
In a large skillet, cook chicken in butter until juices run clear.
Remove chicken and keep warm.
Add broth to pan and bring to a boil over medium heat, stirring to loosen browned bits.
Simmer, uncovered for 10 minutes or until broth is reduced to 1//3 cup.
Stir in 3/4 cup of the cream, lemon juice and mushrooms.
Cook over medium low for 5 minutes.
Combine remaining flour and cream until smooth.
Stir into skillet, stirring constantly.
Bring to a boil, cook and stir for 2 minutes or until thick.
Return chicken to pan and heat thru.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.