Kimmy's Lemon Cream Chicken

6 chicken breasts
Flour, salt and pepper for seasoning
1/2 c butter

Melt half the butter in a big frying pan. Coat chicken in flour, put in butter to fry and add salt and pepper to taste. Add the remaining butter as needed to fry until chicken is done. Remove the chicken to a casserole dish, cover with foil and put in a 225 degree oven to keep warm. Make sauce.

Sauce:
2 c chicken broth
2 c whipping cream (I used milk)
5-6 Tbls fresh lemon juice
3/4 lbs fresh sliced mushrooms (I used 1 1/2 lbs cause I LOVE mushrooms!!)
3 Tbls flour

Add chicken broth to the pan drippings from the chicken and boil until the broth reduces to about 1 cup. Add 1/2 c cream or milk, lemon juice and mushrooms to both and heat for about 5 minutes. Mix the flour with the remaining cream/milk until smooth and add to the hot broth mixture, cook until thickened.

Serve over chicken. (I added the chicken breasts back into the pan and let simmer for 10 minutes)