Ingredients
1/2 cup plus 1 tablespoon all-purpose flour, divided1/2 teaspoon salt1/2 teaspoon pepper6 boneless skinless chicken breast halves (4 ounces each)1/4 cup butter1 cup chicken broth1 cup heavy whipping cream, divided3 tablespoons lemon juice1/2 pound sliced fresh mushrooms
Preparation
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 until a thermometer reads 165°, 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.
