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Chicken Breasts in Lemon Cream Sauce




Source of Recipe


erecipes


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 tbs 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 & pepper, dredge in flour, shaking off excess. Melt remaining 3 tbs 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 & salt to taste. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency. Serve over rice or noodles.