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

1  Melt 3 tbs butter in a large skillet over medium heat.
2  Add mushrooms and saute until tender.
3  Remove with a slotted spoon and set aside.
4  Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
5  Melt remaining 3 tbs butter in skillet.
6  Add chicken and saute 5 to 6 minutes on each side or until golden brown.
7  Transfer chicken to a serving platter (keep warm).
8  Add broth to skillet, scraping up browned bits.
9  Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
10  Stir in cream and lemon juice.
11  Cook over medium heat until slightly thickened.
12  Stir in mushrooms, white pepper& salt to taste.
13  Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
14  Serve over rice or noodles.

source:    http://www.food.com/recipe/chicken-breasts-in-lemon-cream-sauce-50342

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