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

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

   1/2 c  A-P flour; +1 tb, divided
   1/2 ts Salt
   1/2 ts Pepper
     6    Chicken breast halves
          - (4 oz ea); boned, skinned
   1/4 c  Butter
     1 c  Chicken broth
     1 c  Heavy whipping cream;
          - divided
     3 tb Lemon juice
   1/2 lb Fresh mushrooms; sliced

 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 to 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
 to 2 minutes. Add chicken; heat through.

 Recipe by Mary Anne McWhirter, Pearland, Texas

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

 Uncle Dirty Dave's Archives

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