Chicken Breasts in Lemon Cream Sauce

By charlotteh371

I doubled the sauce because my chicken breast were so large. When I make it in the future, I plan to always double the sauce - that includes the mushrooms.
Instead of measuring the lemon juice, I just squeezed a fresh lemon. Since I doubled the sauce, I used the juice from two whole lemons.
I served the chicken and sauce over angel hair pasta.
Not a fan of mushrooms? Leave them out.

Ingredients

• 6 chicken breasts - boneless, skinless
• 6 tablespoons butter - divided
• 12 oz mushrooms, sliced
• flour, to dredge chicken
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 3 tablespoons lemon juice (I pressed juice from 1 whole lemon)
• 1/2 tsp white pepper
• salt and pepper

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.