A delightful twist on a classic chicken dish, featuring a creamy lemon herb sauce that pairs perfectly with tender chicken breasts.
Melt half of the butter in a large skillet over medium heat.
Ensure the butter doesn't brown to keep the sauce light.
Add the mushrooms and sauté until tender, then remove with a slotted spoon and set aside.
Cook the mushrooms until they release their moisture for the best texture.
Season the chicken breasts with salt and pepper, then dredge them in the flour, shaking off any excess.
Coating the chicken lightly ensures a crispy exterior.
Melt the remaining butter in the skillet and cook the chicken until golden brown on both sides.
Cook the chicken in batches if needed to avoid overcrowding the pan.
Remove the chicken and keep warm. Add the chicken broth to the skillet, scraping up any browned bits.
Scraping up the browned bits adds depth to the sauce.
Bring the broth to a boil, then reduce heat and simmer until slightly reduced.
Reducing the broth concentrates its flavor.
Stir in the cream and lemon juice, cooking until the sauce thickens slightly.
Whisk continuously to prevent the sauce from separating.
Return the mushrooms to the skillet and season with white pepper and salt to taste.
Taste the sauce and adjust seasoning as needed.
Add the chicken back to the skillet and simmer until the sauce reaches the desired consistency.
Simmer gently to keep the chicken tender.
Garnish with fresh parsley and serve over rice or noodles.
Serve immediately for the best flavor and texture.
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