Lemon Cream Chicken

1. 1

   In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.

2. 2

   In a large skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165u00b0, 5-7 minutes per side. Remove chicken, reserving drippings in pan.

3. 3

   Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.

4. 4

   In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

* Per serving · 4 servings · Values may vary.