Lemon Cream Chicken

Adapted from A Taste of Richmond Cookbook

It had been one of those days where I wasn't sure WHAT we were going to eat. To be honest, the name of this recipe sounded a little strange to me, but the ingredients didn't sound bad...PLUS I had all of them. I LOVED this recipe. I made it just last week and have thought of making it again several times since then! So tasty!

Ingredients:

1/2 cup plus 1 tablespoon flour, divided

1/2 teaspoon salt

1/2 teaspoon pepper

3-4 boneless skinless chicken breasts

1/4 cup butter

1 cup chicken broth

1 cup whipping cream, divided

3 tablespoons lemon juice

1/2 pound sliced mushrooms

In large resealable plastic bag, combine 1/2 cup flour, salt and pepper. Pound out chicken if thick. Add chicken and shake to coat. 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 brown bits from the pan. Simmer uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Stir 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 stir for 2 minutes or until thickened. Return chicken to skillet and heat through.