Lemon Cream Chicken

Mindy: I LOVE this recipe

½ c plus 1 T all purpose flour, divided

½ t salt

½ t pepper

6 boneless, skinless chicken breast halves

¼ c. butter or margarine

1 c. chicken broth

1 c. whipping cream, divided

3 T lemon juice

½ lb. fresh mushrooms (I never use these)

Combine ½ c flour salt and pepper in bag, add chicken and shake to coat. Cook chicken in butter for 8-9 min each side. Remove chicken and keep warm.

Add broth to the drippings. Bring to a boil over medium heat, stir to loosen browned bits from pan. Simmer uncovered for 10 min. Stir in ¾ c cream, lemon juice, and mushrooms and cook over med-low for 5 min. Combine remaining flour and cream til smooth; stir into skillet. Bring to a boil, cook and stir 2 min or until thickened. Return chicken to skillet and heat through.