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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp (fresh ground) |
| chicken breasts: 6 breasts (halved) |
| salted butter: 1/4 cup |
| chicken broth: 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| light whipping cream (fluid): 1 cup (divided) |
| lemon juice: 4 Tbl |
| white mushrooms: 0.5 lb (sliced) |
Lemon Cream Chicken
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8 to 9 minutes on each side or until juices run clear. Remove chicken and keep warm.
- Add broth to the pan drippings. Bring to a boil over medium heat and 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.