Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 cup plus 2 teaspoons all-purpose flour, divided1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons butter1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided1/2 pound sliced fresh mushrooms1 tablespoon lemon juice
Preparation
Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat.
In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.
