Alley Cats
Lemon Chicken

 

Butter or Margarine

½ Cup Flour

4 Boneless, Skinless Chicken Breasts

¼ Cup Shallots, chopped

1 Cup Mushrooms

2 Cloves Garlic, chopped

¼ Cup Wine

½ Cup Chicken Broth

Juice from 1 Lemon

 

Dredge chicken breasts in flour. In skillet, over medium heat, in butter or margarine, cook chicken until brown on both sides. Add shallots and mushrooms and cook until tender, approx 5 min. Add garlic, then add the wine to deglaze skillet. Squeeze lemon juice over chicken mixture. Stir in chicken broth and cream, salt & pepper to taste, blend well. Return heat to low, simmer 5 min. Serve with fresh asparagus and herbed rice.