1/3 C. plus 3 T. reduced sodium chicken broth, divided
1/2 lb. sliced fresh mushrooms
1 T. lemon juice
Instructions
Flatten chicken to 1/2 inch thickness. In resealable bag combine 1/4 C. flour, salt and pepper. Add chicken, shake to coat.
In large skillet over medium heat, cook chicken in butter for 5-6 min. each side or until no longer pink. Remove and keep warm.
Add 1/3 C. broth to skillet, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 min. or until tender.
Combine remaining broth and flour until smooth; stir into mushroom mixture. Bring to boil; cook and stir 2 min. or until thickened. Stir in lemon juice. Serve with chicken.
Originally Submitted
2/23/2011
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