Chicken Breasts in Lemon Cream Sauce Recipe

• 6 tbsp Butter, divided
• 12 ounces Mushrooms, sliced
• 6 boneless Chicken Breasts
• All-purpose Flour (to dredge)
• 1 cup Chicken Broth
• 1 cup heavy whipping Cream
• 3 tbsp fresh Lemon Juice
• 1/2 tsp White pepper
• Salt and Pepper, to taste

• In a skillet melt 3 tablespoon of butter and sauté the mushrooms.
• Remove the mushrooms.
• To the chicken sprinkle the salt and pepper and then coat in flour.
• Melt another 3 tablespoon of butter in a skillet.
• Sauté the chicken for 5 to 6 minutes until both sides are golden brown.
• Now pour the chicken broth to the skillet and after boiling simmer until it is reduced.
• Add the cream and lemon juice and stir.
• Cook in a low flame until thick.
• Add the mushroom, white pepper, salt and stir.
• Put in the chicken and simmer for 20 minutes.
• Serve with rice.