Lemon Cream Chicken

Name: Lemon Cream Chicken
Ingredients: 1/2 cup plus 1 tablespoon all-purpose flour, divided; 1/2 teaspoon salt; 1/2 teaspoon pepper; 6 boneless skinless chicken breast halves (4 ounces each); 1/4 cup butter; 1 cup chicken broth; 1 cup heavy whipping cream, divided; 3 tablespoons lemon juice; 1/2 pound sliced fresh mushrooms

9 ingredients

4 steps

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound sliced fresh mushrooms

Directions

1

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
2

In a large skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
3

Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
4

In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.