Creamy Lemon Chicken
6 tablespoons butter, divided
12 ounces mushrooms, sliced
6 boneless chicken breasts
all-purpose flour (to dredge)
1 cup chicken broth
1 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon white pepper
salt and pepper
Melt 3 tablespoons butter in a large skillet over medium heat.
Add mushrooms and saute until tender.
Remove with a slotted spoon and set aside.
Sprinkle chicken with salt and pepper, dredge in flour, shaking off excess.
Melt remaining 3 tablespoons butter in skillet.
Add chicken and saute 5 to 6 minutes on each side or until golden brown.
Transfer chicken to a serving platter (keep warm).
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.
Stir in mushrooms, white pepper and salt to taste.
Add chicken and simmer for 15-20 minutes or until sauce is a medium thick
Serve over rice or noodles.