Lemon Mushroom Chicken

This recipe was simple and delicious a nice alternative to Mushroom Marsala and the lemon juice gives it just the right pop! I served with orzo but rice or a fine pasta like angel hair would be delicious as well.

• 2 boneless skinless chicken thighs
• 1/4 cup plus 2 teaspoons flour, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• EVOO
• 1/3 cup plus 3 tablespoons reduced-sodium chicken broth, divided
• 1/2 lb sliced fresh mushrooms
• 1 tablespoon lemon juice

1. Combine 1/4 cup flour, salt, and pepper and dredge thighs on both sides
2. In a large nonstick skillet over medium heat cook chicken in butter for 2-3 minutes on each side until browned.
3. Add mushrooms around the chicken, cook and stir 3-5 minutes or until tender
4. Add 1/3 cup broth, to the pan, stirring to loosen browned bits, and bring to a boil.
5. Combine the remaining flour and broth until smooth, and stir into the chicken and mushroom mixture.
6. Bring to a boil, cook and stir for 2 minutes, or until thickened.
7. Stir in lemon juice.