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    Creamy Lemon Chicken


    Source of Recipe


    Marsha

    List of Ingredients




    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

    Recipe



    Melt 3 tablespoons butter in a large skillet over medium heat. Add mushrooms and saute until tender. Remove with a slotted spoon and set aside.

    Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess. Melt remaining 3 tablespoons butter in skillet. Add chicken and saute 5 to 6 minutes on each side or until golden brown. Transfer chicken to a serving platter (keep warm). Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.

    Stir in cream and lemon juice. Cook over medium heat until slightly thickened. Stir in mushrooms, white pepper and salt to taste. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.

    Serve over rice or noodles.

 

 

 


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