Lemon Cream Chicken

This is sooo Delicious and easy

1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound fresh mushrooms, sliced

In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.

Add broth to the drippings. bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cram until smooth; stir into skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.