Chicken Breasts In Lemon Cream Sauce

• 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.

butter, mushrooms, chicken breasts, flour, chicken broth, heavy whipping cream, lemon juice, white pepper, salt

Taken from www.food.com/recipe/chicken-breasts-in-lemon-cream-sauce-50342 (may not work)