Categories: Chicken

Ingredients

• 4 chicken breast halves
• 1/4 cup plus 2 tsp all-purpose flour, divided
• 12 tsp salt
• 1/4 tsp pepper
• 2 tbsp. butter
• 1/3 cup plus 3 tbsp. chicken broth, divided
• 1/2 lb. sliced fresh mushrooms
• 1 tbsp. lemon juice

Directions

1. Flatten chicken to 1/2-inch thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat.

2. In a large nonstick skillet over medium heat, cook chicken in butter until no longer pink, 5 to 6 minutes on each side. Remove and keep warm.

3. Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add the mushrooms; cook and stir until tender, 3-5 minutes.

4. Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve with chicken.

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