Chicken Breasts in Lemon Cream Sauce

By Thom7747

Here are some reviews on food.com for the recipe:

1. "This is over the top marvelous - I made extra and later used it for chicken crepes. The sauce is simply divine! DH thought the sauce would be too rich and heavy - it is just the opposite, light and refreshing. This is sure to be a regular on our menu. Thank You!"

2. "This is fabulous! It is one of my favorite meals, served over rice with broccoli on the side. MMMMMM-MMMMMMM-MMMMM!! I usually add a touch more lemon because I like the zing. Great recipe, thanks."

3. "This meal was awesome! We loved the lemon flavor. It was not too over powering but just right. Thanks for posting this wonderful dish."

4. "Mega-Hit! My family loved this recipe when I made it for my son's Baptism. It is so very tasty and we look forward to eating it again. I didn't make a single change to the recipe; there was absolutely no need! Thanks so much!"

5. "This was so good! We served it with mashed potatoes. My mouth is watering just thinking about it again!"

6. "My neighbor made this for us the other night and I thought I was about to die! I love it! Thanks for sharing! I can't wait to make it for myself. This will definitely be a staple meal in our house!"

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

Details

Servings 6
Adapted from food.com

Preparation

Step 1

Directions

Melt 3 tbs butter in a large skillet over medium heat.

Add mushrooms and saute until tender.

Remove with a slotted spoon and set aside.

Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.

Melt remaining 3 tbs butter in skillet.

Add chicken and saute 5 to 6 minutes on each side or until golden brown.

Transfer chicken to a serving platter (keep warm).

Add broth to skillet, scraping up browned bits.

Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.

Stir in cream and lemon juice.

Cook over medium heat until slightly thickened.

Stir in mushrooms, white pepper& salt to taste.

Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.

Serve over rice or noodles.