6 Servings 45 min Cook
6 Tbsp Butter
3/4 Lb Mushrooms
24 Oz Chicken Breast
4 Tbsp Wheat Flour
1 Cup Chicken Broth
1 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
3 Tbsp Lemon Juice
1/2 Tsp, ground Pepperr
1 Dash Salt
1 Dash Pepper
Melt 3 tbs butter in a large skillet over medium heat
Add mushrooms and sauté 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 tbsp butter in skillet
Add chicken and sauté 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.
Serve over rice or noodles.