Ingredients:
- 4 ounces butter, divided
- 6 chicken breast halves, deboned and skinned
- flour for dredging and thickening
- salt and pepper
- 10 ounces white mushrooms, sliced
- 4 T. white wine
- 2 T. lemon juice
- 2 cups chicken stock
- 1/2 cup cream (optional)
Preperation:
Heat 2 ounces butter in a skillet over medium heat. Clean chicken breasts and sprinkle both sides with salt and pepper. Dredge in flour and fry until lightly golden and partially cooked through. Add the mushrooms to the pan and lightly sauté. Remove chicken and mushrooms from the pan and add the remaining butter. Sprinkle ¼ c. flour over the melted butter and cook through for about two minutes stirring frequently to prevent burning. Pour the wine and lemon juice into the pan and stir vigorously to lift ay remaining frying bits from the chicken and to smooth the flour mixture. Add the chicken stock and stir until all lumps are dissolved. If desired, add cream. Season with salt and pepper to taste. Return the chicken and mushrooms to the pan and cook through until the chicken reaches 165 degrees.
