Printable | Taste of Home

Lemon Cream Chicken

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound fresh mushrooms, sliced

In a large resealable plastic bag, combine 1/2 cup flour, salt and
pepper. Add chicken and shake to coat. In a large skillet, cook
chicken in butter for 8-9 minutes on each side or until juices run

Printed from tasteofhome.com Sep 6, 2008

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Lemon Cream Chicken cont.

clear. Remove chicken and keep warm. Add broth to the drippings.
Bring to a boil over medium heat; stir to loosen browned bits from
pan. Simmer, uncovered, for 10 minutes or until broth is reduced to
1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over
medium-low heat for 5 minutes. Combine remaining flour and cream
until smooth; stir into skillet. Bring to a boil; cook and stir for 2
minutes or until thickened. Return chicken to skillet and heat
through.

Yield: 6 servings.