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Chicken Breasts in Lemon Cream Sauce

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  Melt 3 tbs butter in a large skillet over medium heat. Add mushrooms
 and saute until tender. Remove with a slotted spoon and set aside.
  Sprinkle chicken with salt & pepper, dredge in flour, shaking off
 excess. Melt remaining 3 tbs butter in skillet. Add chicken and saute
 5 to 6 minutes on each side or until golden brown. Transfer chicken
 to a serving platter (keep warm).
  Add broth to skillet, scraping up browned bits. Bring to a boil,
 reduce heat and simmer until reduced to approximately 3/4 cup. Stir
 in cream and lemon juice. Cook over medium heat until slightly
 thickened. Stir in mushrooms, white pepper & salt to taste. Add
 chicken and simmer for 15-20 minutes or until sauce is a medium thick
 consistency. Serve over rice or noodles.

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