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1
In a small skillet, melt two tablespoons of the butter over medium-high heat.
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2
Add the mushrooms and saute quickly until they are lightly browned.
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3
Season with salt and pepper and set aside.
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4
Dry the chicken breasts thoroughly on paper towels and season with salt and pepper.
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5
Dredge lightly in flour, shaking off the excess.
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6
Reserve.
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7
Melt the remaining butter in a 12-inch iron skillet, together with the oil, over high heat.
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8
Add the chicken breasts and saute until nicely browned on both sides.
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9
Add about 1/4 cup stock, reduce the heat to medium-low and simmer, covered, for 5 minutes, adding a little more stock if it has evaporated significantly, until the chicken is just done.
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10
The juices should run pale yellow.
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11
Remove the chicken breasts from the skillet and set aside.
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12
Add 1/4 cup stock to the skillet, bring to a boil and reduce to a glaze.
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13
Add the cream and lemon juice and again bring to a boil, whisking, and reduce by a quarter.
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14
Add bits of beurre manie, and whisk until the sauce lightly coats the spoon.
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15
Taste and correct the seasoning.
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16
Return the chicken breasts to the skillet together with the mushrooms and peas and just heat through.
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17
Transfer the chicken to a serving dish, spoon the sauce over and garnish with the dill or chives.
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18
Serve at once with a crusty loaf of French bread.
