Ingredients

• 4 (4 ounce) boneless skinless chicken breast halves
• 1/4 cup plus 2 teaspoons flour, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
• 1/2 lb sliced fresh mushrooms
• 1 tablespoon lemon juice

Instructions

1. Flatten chicken to 1/2 inch thickness.

2. In a large resealable plastic bag, combine 1/4 cup flour, salt, and pepper.

3. Add chicken 1 piece at a time, shake to coat.

4. In a large nonstick skillet over medium heat cook chicken in butter for 5-6 minutes on each side or until no longer pink.

5. Remove and keep warm.

6. Add 1/3 cup broth, to the pan, stirring to loosen browned bits, and bring to a boil.

7. Add mushrooms, cook and stir 3-5 minutes or untrl tender.

8. Combine the remaining flour and broth until smooth, and stir into the mushroom mixture.

9. Bring to a boil, cook and stir for 2 minutes, or until thickened.

10. Stir in lemon juice.

11. Serve with chicken.