4 boneless, skinless chicken breasts (4 oz. each)
1/4 cup plus 2 tsp. all purpose flour, divided
1/2 tsp. salt
1/4 tsp. pepper
2 T. butter
1/3 cup plus 3 T. reduced sodium chicken broth, divided
1/2 lb. sliced fresh mushrooms
1 T. lemon juice

4 boneless, skinless chicken breasts (4 oz. each) 1/4 cup plus 2 tsp. all purpose flour, divided 1/2 tsp salt 1/4 tsp pepper 2 T. butter 1/3 cup plus 3 T. reduced sodium chicken broth, divided 1/2 lb. sliced fresh mushrooms 1 T. lemon juice

Flatten chicken to 1/2 inch thickness. In a large shallow pan, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece a a time, turn to coat.

In a large skillet over medium heat, cook chicken in butter until no longer pink, 5-6 minutes on each side. Remove and keep warm.

Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add the mushrooms and cook until tender 3-5 minutes.

Combine remaining flour and broth until smooth, stir into mushroom mixture. Bring to a boil. Cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve with chicken.