Chicken Breasts In Lemon Cream Sauce

1. 1

   Melt 3 tbs butter in a large skillet over medium heat.

2. 2

   Add mushrooms and saute until tender.

3. 3

   Remove with a slotted spoon and set aside.

4. 4

   Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.

5. 5

   Melt remaining 3 tbs butter in skillet.

6. 6

   Add chicken and saute 5 to 6 minutes on each side or until golden brown.

7. 7

   Transfer chicken to a serving platter (keep warm).

8. 8

   Add broth to skillet, scraping up browned bits.

9. 9

   Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.

10. 10

    Stir in cream and lemon juice.

11. 11

    Cook over medium heat until slightly thickened.

12. 12

    Stir in mushrooms, white pepper& salt to taste.

13. 13

    Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.

14. 14

    Serve over rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.