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I oginally saw this posted by Maddymoo.

I used thin chicken cutlets; didn't have any mushrooms in the house.I doctored the amounts a bit. It was very good over noodles.

Serve over rice or noodles.


  • 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 consistency.

Categories: Main Dish  Poultry  Stove 

Author Credit: Maddymoo

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