I jazzed up the original recipe by adding poultry seasoning to the flour coating, adding minced garlic to the pan with the chicken, and a splash of white wine to the sauce. I also am using 1 cup of broth instead of the original 1/3 cup. I am serving rice a roni rice pilaf on the side, but mashed potatoes would be great too. Here is a link to the original recipe : Lemon Mushroom Chicken Recipe | Taste of Home Recipes
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup plus 2 teaspoons all-purpose flour, divided
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 cup plus 3 tablespoons reduced-sodium chicken broth, divided
1/2 pound sliced fresh mushrooms
1 tablespoon lemon juice
Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine 1/4 cup flour, salt and pepper. Add chicken, one piece at a time, and shake to coat.
In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm.
Add 1 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender.
Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve with chicken. Yield: 4 servings.