In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper; add the chicken, a few pieces at a time. Seal bag and shake to coat.
In a large skillet, cook chicken in butter for 8-9 minutes on each side or until a meat thermometer reads 170°. Remove chicken; cover and keep warm.
Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.