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LC Lemon Mushroom Chicken by


4 boneless, skinless chicken breasts (4 oz. each)
1/4 cup plus 2 tsp. all purpose flour, divided
1/2 tsp. salt
1/4 tsp. pepper
2 T. butter
1/3 cup plus 3 T. reduced sodium chicken broth, divided
1/2 lb. sliced fresh mushrooms
1 T. lemon juice


Flatten chicken to 1/2 inch thickness. In a large shallow pan, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece a a time, turn to coat.

In a large skillet over medium heat, cook chicken in butter until no longer pink, 5-6 minutes on each side. Remove and keep warm.

Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add the mushrooms and cook until tender 3-5 minutes.

Combine remaining flour and broth until smooth, stir into mushroom mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve with chicken.

Servings: 4

Serving Size: 1 breast with 1/4 cup sauce

Nutrition Information (per serving):
Calories 213
Fat 9 g
Saturated Fat 4 g
Cholesterol 78 mg
Sodium 368 mg
Carbohydrates 8
Fiber 1 g
Sugars 1 g
Protein 26 g

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