Lemon Cream Chicken

This comes from our local Sparkle market. They post recipes every week. You can surf their archived recipes at sparklemarkets.com I am always looking for chicken recipes.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 6  boneless skinless chicken breast halves
• 1⁄4 cup butter
• 1  cup chicken broth
• 1  tablespoon all-purpose flour
• 1  cup  whipping cream, divided
• 4  tablespoons lemon juice
• 1⁄2 lb fresh mushrooms, sliced

Directions

1. 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 to 9 minutes on each side or until juices run clear. Remove chicken and keep warm.
2. Add broth to the pan drippings. Bring to a boil over medium heat and 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.
3. 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.