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Chicken Breasts in Lemon Cream Sauce

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Ingredients

    • 6 tablespoons butter, divided
    • 12 ounces mushrooms, sliced
    • 6 boneless chicken breasts
    • all-purpose flour ( to dredge)
    • 1 cup chicken broth
    • 1 cup heavy whipping cream
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon white pepper
    • 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.

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