Lemon Mushroom Chicken

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4 boneless skinless chicken breast halves (4 ounces each)

¼ cup plus 2 teaspoons all-purpose flour, divided

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

⅓ cup plus 3 tablespoons reduced-sodium chicken broth, divided

½ pound sliced fresh mushrooms

1 tablespoon lemon juice

Directions
Flatten chicken to ½-in. thickness. In a large shallow dish, combine ¼ cup flour, salt and pepper. Add chicken, 1 piece at a time; turn 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 ⅓ 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 until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

Cooked