Chicken With Lemon

• 1 c. flour
• 8 pieces chicken
• 2 Tbsp. margarine
• 2 Tbsp. oil
• 2 onions, chopped
• 1/2 lb. mushrooms, sliced
• 1 tsp. dry mustard
• 1 tsp. dried sweet basil
• 1 c. light cream, scalded
• 1 1/2 c. chicken broth
• 1/2 c. fresh lemon juice
• grated rind of 1 1/2 lemons

1. Salt and pepper chicken as desired.
2. Dredge chicken in flour. Heat oil and butter and brown chicken.
3. Remove.
4. In remaining fat, cook onions and mushrooms until onions are translucent.
5. Add 3 tablespoons of remaining flour and seasonings.
6. Stir.
7. Combine liquid ingredients and add to contents of casserole.
8. Over high heat, cook, stirring, until sauce thickens.
9. Replace chicken. Bake, covered, at 350u0b0 for 1 hour or until chicken is tender.

flour, chicken, margarine, oil, onions, mushrooms, dry mustard, sweet basil, light cream, chicken broth, lemon juice, lemons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448562 (may not work)