Ingredients
four pieces of skinless, boneless chicken breast Divided 1/4 cup plus 2 teaspoons of all-purpose flour One-half teaspoon salt 1/4 tsp. pepper 2 tablespoons butter
Divided 1/3 cup of reduced-sodium chicken broth plus 3 tablespoons 1/2 pound of freshly cut mushrooms 1 tablespoon juice from lemons.
Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Turn to coat chicken as it is added, one piece at a time. Cook the chicken in butter for 5 to 6 minutes on each side, or until it is no longer pink, in a large nonstick skillet over medium heat. Take it out and keep warm. While stirring, add 1/3 cup broth to the pan to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Stir in the lemon juice after bringing to a boil and cooking for about 2 minutes to thicken. With chicken, serve.