MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creamy Lemon Chicken
 Categories: Poultry, Dairy, Citrus, Mushrooms
      Yield: 6 Servings

    1/2 c  A-P flour; +1 tb, divided
    1/2 ts Salt
    1/2 ts Pepper
      6    Chicken breast halves
           - (4 oz ea); boned, skinned
    1/4 c  Butter
      1 c  Chicken broth
      1 c  Heavy whipping cream;
           - divided
      3 tb Lemon juice
    1/2 lb Fresh mushrooms; sliced

  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.

  In a large cast-iron or other heavy skillet, heat butter over
  medium heat. Cook chicken in batches, 5 to 7 minutes per side.
  Remove chicken, reserving drippings in pan.

  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.

  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
  to 2 minutes. Add chicken; heat through.

  Recipe by Mary Anne McWhirter, Pearland, Texas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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