Chicken Breast in Lemon Cream Sauce

Ingredients

• Butter

  Unsalted

  6 tbsp or 85g

• Mushrooms

  White, raw

  ¾ lb or 340g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  24 oz or 680g

• Wheat flour

  White, all-purpose, unenriched

  4 tbsp or 31g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Lemon juice

  Raw

  3 tbsp or 45g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Melt 3 tbs butter in a large skillet over medium heat.
2. Add mushrooms and sauté until tender. Remove with a slotted spoon and set aside.
3. Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess. Melt remaining 3 tbsp butter in skillet.
4. Add chicken and sauté 5 to 6 minutes on each side or until golden brown. Transfer chicken to a serving platter (keep warm).
5. Add broth to skillet, scraping up browned bits. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup. Stir in cream and lemon juice. Cook over medium heat until slightly thickened.
6. Stir in mushrooms, white pepper and salt, to taste. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency. Serve over rice or noodles. Enjoy!

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