Recipe Name Lemon Cream Chicken Submitted by knabino Recipe Description From Taste of Home Magazine Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 40 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 1/2 cups all-purpose flour 1 tablespoon all-purpose flour 1/2 teaspoon black pepper 1/2 teaspoon salt 3 pounds, raw 6 boneless chicken breast 1/4 cup butter 1 cup chicken broth (GLUTEN FREE) 1 cup, fluid (yields 2 cups whipped) heavy cream 3 tablespoons lemon juice fresh 2 cups pieces or slices Mushrooms Steps Sequence Step 1 In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. 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. 2 Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes. 3 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. Yield = 6 servings.