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Lemon Cream Chicken
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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 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |