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

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

1/2 c + 1 tb A-P flour; divided
1/2 ts (ea) salt & pepper
6 Boned, skinned chicken
- breast halves (4 oz ea)
1/4 c Butter
1 c Chicken broth
1 c Heavy whipping cream;
- divided
3 tb Lemon juice
1/2 lb Sliced fresh mushrooms

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, 5-7 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, 1-2 minutes. Add chicken; heat through.

Mary Anne McWhirter, Pearland, Texas

Makes: 6 servings

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

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