2 big chicken breast, slice into 3 thin pieces each
1 cup chicken broth
1 cup heavy whipping cream, reserving 2 Tablespoons
½ cup flour, reserving 1 Tablespoon
¼ cup of butter, cubed
8 oz sliced, drained and washed mushrooms
3 Tablespoon fresh lemon juice
3 Tablespoon chopped onions
1 Tablespoon chopped parsley
½ teaspoon salt
¼ teaspoon black pepper
Mix flour, salt and pepper in pie plate or shallow dish. Add ½ of the butter and ½ of the vegetable oil to a large skillet over medium heat. While that's heating up dredge chicken pieces in flour. Fry 3 pieces of chicken flipping once until cooked through.
Remove chicken to cooling rack. Add the rest of the oil and butter to pan and cook the remaining chicken. When the chicken is done remove to cooling rack. Don't clean skillet.
Pour in chicken broth into skillet, stir up the bits from the bottom of pan and let the broth come to a boil. Lower the heat and let the broth cook and reduce for 8-10 minutes. Stir in the lemon juice, cream, onions, parsley and mushrooms. Cook and stir mixture for 8-10 minutes.
While that's cooking mix reserved cream and reserved flour in a bowl with a folk until smooth. Whisk mixture into cream mixture in the skillet and stir into sauce.
Turn the heat up to medium and whisk and cook until the mixture starts to bubble.
Reduce heat to low and add chicken back to the skillet and cover with sauce. Let dish cook until the chicken has heated through. Enjoy.