Lemon Cream Chicken

A wonderful creamy lemon sauced chicken breast dish that is delicious served either over pasta or rice.

• Ready In: 45 mins
• Serves: 6

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

1. Place chicken between plastic wrap and pound to 1/2" thickness.
2. Salt and pepper chicken and dredge in flour.
3. In a large skillet, cook chicken in butter until juices run clear.
4. Remove chicken and keep warm.
5. Add broth to pan and bring to a boil over medium heat, stirring to loosen browned bits.
6. Simmer, uncovered for 10 minutes or until broth is reduced to 1//3 cup.
7. Stir in 3/4 cup of the cream, lemon juice and mushrooms.
8. Cook over medium low for 5 minutes.
9. Combine remaining flour and cream until smooth.
10. Stir into skillet, stirring constantly.
11. Bring to a boil, cook and stir for 2 minutes or until thick.
12. Return chicken to pan and heat thru.