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.