Creamy Lemon Chicken

We just had this last night for dinner and it was soooo good! I got the recipe off of sisterscafe.blogspot.com. Camden even ate it and he hardly ever eats dinner with us! Hope you enjoy!

1/2c. plus 1 T. Flour (divided)
1/2 tsp. salt
1/2 tsp. pepper
3 chicken breast
1/4 c. butter
1 c. chicken broth
1 c. whipping cream (divided)
3 T. lemon juice
1/2 pound fresh sliced mushrooms

4 servings of cooked rice

Put 1/2 c. flour, salt, and pepper in a large ziploc bag. Cut chicken into chunks and drop into ziploc bag. Shake bag to coat chicken. Melt butter in a large skillet (I used EVOO and it turned out great... less fat too!). Cook chicken in skillet until juices run clear. Remove chicken from pan onto a plate and set aside.
Add broth to the drippings. Bring to a boil over medium heat. Stir to loosen the brown bits from the pan. Simmer uncovered for 10 min. or until broth is reduced to about 1/3c. Stir in 3/4c. cream, lemon, and mushrooms. Cook over medium low heat for 5 min. Combine remaining cream and flour and stir until smooth. Stir into skillet. Bring to a boil and cook for 2 min or until thickened. Return chicken to pan nad heat through. Serve over rice. Serves 4 to 6.

I used the whipping cream because I had some left over at home but I am sure you could use milk to cut down on the calories. You would just have to use extra flour or cornstarch to make the sauce creamy.