Categories: Chicken

Ingredients

• 6 chicken breasts - boneless, skinless
• 6 tablespoons butter - divided
• 12 oz mushrooms, sliced
• flour, to dredge chicken
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 3 tablespoons lemon juice (I pressed juice from 1 whole lemon)
• 1/2 tsp white pepper (I omitted and used black)
• salt and pepper

Directions

1. Melt 3 tbs butter in a large skillet over medium heat.
2. Add mushrooms and saute until tender.
3. Remove with a slotted spoon and set aside.
4. Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
5. Melt remaining 3 tbs butter in skillet.
6. Add chicken and saute 5 to 6 minutes on each side or until golden brown.
7. Transfer chicken to a serving platter (keep warm).
8. Add broth to skillet, scraping up browned bits.
9. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
10. Stir in cream and lemon juice.
11. Cook over medium heat until slightly thickened.
12. Stir in mushrooms, white pepper& salt to taste.
13. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
14. Serve over rice or noodles.

Email to a friend | Print this recipe | Back