Ingredients
- 1/3 cup butter or margarine divided
- 1 (12 oz.) package fresh mushrooms sliced
- 6 boneless and skinless chicken breast halves
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 cup all purpose flour
- 1 cup chicken broth
- 1 cup whipping cream
- 3 tablespoons lemon juice
Preparation
Step 1
Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and cook stirring often, until browned. Drain mushrooms and set aside. Sprinkle chicken breasts with salt and pepper, dredge in flour, shaking off excess. Melt remaining butter in skillet over medium heat, add chicken and cook about 8 minutes on each side. Remove chicken from skillet, reserving 1 tablespoon drippings in skillet. Add broth, bring broth mixture to a boil. Cook over high heat about 15 minutes or until broth mixture is reduced to 1/3 cup. Combine whipping cream and lemon juice, add to broth mixture. Cook over medium heat about 5 minutes. Add mushrooms and chicken breasts. Bring sauce to a boil, reduce heat and simmer 4-5 minutes or until the chicken is thoroughly heat, spooning sauce over chicken as it cooks.