Lemon Chicken Scaloppine

31 Dec

4 boneless, skinless chicken Breast -pounded thin

1/2 tsp salt–divided

1/2 cup flour

2 TBSP vegetable oil

1–8oz package sliced mushrooms

4 cloves garlic, pressed

1 1/2 cups whipping cream

3/4 cup chicken broth

4 TBSP lemon juice

1 pound dry linguine noodles

Spread chicken with salt, pepper and dredge in flour. Brown chicken in hot oil over medium high heat until done.Remove from skillet and add mushrooms and saute until brown, about 5 to 7 minutes. Add garlic and remaining salt, saute 2 minutes. Stir in cream and chicken broth; reduce heat to medium and simmer 20 minutes or until thickened. Stir in lemon juice. Cook pasta according top package directions in a dutch oven. Drain and return to pot. pour in cream mixture. Combine well. Pour into serving dish and top with chicken.

Serves 4



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