Ingredients

Instructions

  1. Melt 3 tbs butter in a large skillet over medium heat.
  2. Add mushrooms and saute until tender.
  3. Remove with a slotted spoon and set aside.
  4. Sprinkle chicken with salt& pepper, dredge in flour, shaking off excess.
  5. Melt remaining 3 tbs butter in skillet.
  6. Add chicken and saute 5 to 6 minutes on each side or until golden brown.
  7. Transfer chicken to a serving platter (keep warm).
  8. Add broth to skillet, scraping up browned bits.
  9. Bring to a boil, reduce heat and simmer until reduced to approximately 3/4 cup.
  10. Stir in cream and lemon juice.
  11. Cook over medium heat until slightly thickened.
  12. Stir in mushrooms, white pepper& salt to taste.
  13. Add chicken and simmer for 15-20 minutes or until sauce is a medium thick consistency.
  14. Serve over rice or noodles.