CHICKEN - lemon mushroom

Categories:
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:

Ingredients
4	boneless skinless chicken breast halves, (4 ounces each)
1/4 cup plus 2 teaspoons	all-purpose flour, divided
1/2 teaspoon	salt
1/4 teaspoon	pepper
2 tablespoons	butter
1/3 cup plus 3 tablespoons	reduced-sodium chicken broth, divided
1/2 pound	sliced fresh mushrooms
1 tablespoon	lemon juice

Directions
1. Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time; shake to coat.
2. In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
3. Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
4. Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken. Yield: 4 servings.

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