January 25, 2012

Creamy Lemon Chicken with Mushrooms

6 boneless, skinless chicken breast halves
2-3 T. butter
1 C. chicken broth
1 C. whipping cream
1 lemon
1/2 pound fresh mushrooms, sliced

In a large skillet brown chicken in butter on both sides, season with your favorite seasonings (I used Lawry's Season Salt, garlic powder and pepper). Remove chicken from skillet once cooked through and keep warm. Add mushrooms to pan and cook until softened. to the mushrooms add chicken broth, whipping cream, juice of one lemon and let simmer on medium-low heat for about 10 minutes. To thicken the sauce use 1-2 T. of flour with some water.. Stir for a couple of minutes until it is thickened then add chicken back to sauce and let warm through. Serve warm!

*Sorry I forgot to take a picture*
**Also, if you want to make this gluten-free use Swanson's chicken broth and cornstarch instead of flour to thicken!

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