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In a shallow bowl, mix ½ cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
In a large cast-iron or other heavy skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to ⅓ cup, about 10 minutes. Stir in ¾ cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.