Lemon Cream Chicken Breast And Mushrooms
Make certain to saute the fresh mushrooms until all their liquid is evaporated or you may end up with a runny sauce
Servings 6
INGREDIENTS:
1/2 cup plus 1 tablespoons all-purpose flour, divided
1 teaspoon salt
1 teaspoon fresh ground black pepper, or to taste
1/4 teaspoon cayenne pepper, or to taste
6 boneless chicken breast
1/3 cup butter, or as needed
3 garlic cloves, minced
1/2 pound fresh sliced mushrooms
1 cup chicken broth
1 cup heavy 35% whipping cream, divided
3-4 tablespoons fresh lemon juice
INSTRUCTIONS:————————————-
Heat butter in a large skillet oven medium heat.
In a shallow bowl combine 1/2 cup all-purpose flour with salt, pepper and cayenne.
Coat the chicken beasts then cook about 8 minutes per side or until the chicken is cooked through; remove to a place and cover with foil to keep warm (leave the drippings in the skillet).
Add in garlic and mushrooms; and cook until mushrooms release their juice.
Add in broth to the skillet; bring to a boil over medium heat stirring to remove all the browned bits from the skillet, simmer uncovered for 10 minutes or until the broth is reduced to about 1/3 cup.
Stir in 3/4 cup heavy cream and lemon juice; cook stirring over medium heat for 5 minutes.
In a small bowl combine the remaining 1 tablespoons flour with 1/4 cup remaining heavy cream until smooth, then stir in the skillet; bring to a boil then cook for 2 minutes or until thickened.
Return the chicken back to the skillet and heat through.
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Tags: chicken breast
