Lemon Mushroom Chicken

• 4 (4 ounce) boneless skinless chicken breast halves
• 1/4 cup plus 2 teaspoons flour, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
• 1/2 lb sliced fresh mushrooms
• 1 tablespoon lemon juice

1. Flatten chicken to 1/2 inch thickness.
2. In a large resealable plastic bag, combine 1/4 cup flour, salt, and pepper.
3. Add chicken 1 piece at a time, shake to coat.
4. In a large nonstick skillet over medium heat cook chicken in butter for 5-6 minutes on each side or until no longer pink.
5. Remove and keep warm.
6. Add 1/3 cup broth, to the pan, stirring to loosen browned bits, and bring to a boil.
7. Add mushrooms, cook and stir 3-5 minutes or untrl tender.
8. Combine the remaining flour and broth until smooth, and stir into the mushroom mixture.
9. Bring to a boil, cook and stir for 2 minutes, or until thickened.
10. Stir in lemon juice.
11. Serve with chicken.

chicken breast halves, flour, salt, pepper, butter, chicken broth, mushrooms, lemon juice

Taken from www.food.com/recipe/lemon-mushroom-chicken-467513 (may not work)