Chicken Breasts in Lemon Cream Sauce

By Susan52

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

Preparation

Step 1

Melt 3 tbsp. butter in a large skillet over medium heat.
Add mushrooms and sauté until tender.
Remove with a slotted spoon and set aside.
Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
Melt remaining 3 tbsp. butter in skillet.
Add chicken and sauté 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.