Saturday, April 24, 2010
Lemon Cream Chicken & Mushrooms
3 boneless skinless chicken breasts
1/4 cup butter
1 cup chicken broth
1 cup whipping cream (divided)
3 tbsp lemon juice
1/2 pound fresh mushrooms (sliced)
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 the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir 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 sir for 2 minutes or until thickened. Return chicken to skillet and heat through.