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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This comes from our local Sparkle market. They post recipes every week. You can surf their archived recipes I am always looking for chicken recipes. Ingredients:
1/2 cup all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
6 boneless skinless chicken breast halves |
1/4 cup butter |
1 cup chicken broth |
1 tablespoon all-purpose flour |
1 cup whipping cream, divided |
4 tablespoons lemon juice |
1/2 lb fresh mushrooms, sliced |
Directions:
1. 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 to 9 minutes on each side or until juices run clear. Remove chicken and keep warm.
2. Add broth to the pan drippings. Bring to a boil over medium heat and 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.
3. 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.
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