Chicken with Mushroom Lemon Sauce - 3 pts/serving

Chicken with Mushroom Lemon Sauce

4 servings = 3 pts/serving

1 lbs boneless, skinless chicken breast

8 oz Mushroom, sliced
Salt and white pepper to taste
1 tbsp unsalted butter
1-2 clove garlic, minced.
1/3 cup flour
1 ½ cup Swanson Natural Goodness 33% less sodium chicken broth
½ cup fat free half and Half
Up to 3 tbsp fresh squeezed lemon juice
Cooking Spray

1. Saute 8 oz mushrooms in cooking spray over medium heat. Set aside
2. Sprinkle 6 boneless chicken breast halves with salt and white pepper; dredge in flour and brown over medium heat in 1 tablespoon of butter, adding cooking spray as needed, for 8 minutes a side. Remove to a plate
3. Pour chicken broth into the pan. Turn the heat to medium high and bring to a boil. Scrape bits off bottom. Boil for about 6 minutes.
4. Mix half and half, garlic and the lemon juice (to taste, anything more than 3 tablespoons might add pts). Add this mix to the reduced chicken stock. Bring to a boil for about 5 minutes. Reduce heat to low.
5. Return mushrooms and chicken to pan and cook for about 5 – 10 minutes, until chicken is done, spooning sauce over chicken frequently.