Lemon Cream Chicken Breast And Mushrooms

Step 1: Heat butter and oil in a large skillet oven medium heat. In a shallow bowl combine 1/2 cup all-purpose flour with garlic powder, salt, pepper and cayenne.

Step 2: Coat the chicken beasts all over in the flour mixture. Add to skillet and cook on both sides until the chicken is cooked through. Remove to a plate and cover with foil to keep warm (leave the drippings in the skillet).

Step 3: Add in garlic and mushrooms; and cook until mushrooms release their juice (aboy 4-5 minutes).

Step 4: Add in broth to the skillet; bring to a boil over medium heat stirring to remove all the browned bits from the skillet, simmer uncovered for 10 minutes or until the broth is reduced to about 1/3 cup.

Step 5: Stir in 3/4 cup heavy cream and lemon juice; cook stirring over medium heat for 5 minutes.

Step 6: In a small bowl combine the remaining 1 tablespoons flour with remaining 1/4 cup heavy cream until smooth. Add to skillet, bring to a light boil whisking constantly, then cook for 2 minutes or until thickened.

Step 7: Return the chicken back to the skillet and heat through.