Categories: Chicken

Ingredients

• 1/2 cup plus 1 tbsp. flour, divided
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 chicken breasts
• 1/4 cup butter
• 1 cup chicken broth
• 1 cup heavy whipping cream, divided
• 3 tbsp. lemon juice
• 1/2 lb. sliced fresh mushrooms

Directions

1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.

2. In a large skillet, heat the butter over medium heat. Cook chicken in batches until cooked through, 5-7 minutes per side. Remove chicken, reserving drippings in pan.

3. Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.

4. In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

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