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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A wonderful creamy lemon sauced chicken breast dish that is delicious served either over pasta or rice. 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.
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