1 ½ cup heavy cream
Juice of one lemon
6 T unsalted butter
¾ lb. mushrooms, sliced
3 whole chicken breasts (skinned bones and halved)*
1 onion halved**
1 clove garlic**
1 bay leaf***
1 c. chicken broth
2 cups frozen or fresh peas
*I used boneless thighs
**I sliced the onion and garlic
***I forgot the bay leaf
1. Mix cream and lemon juice together.
2. Heat 3 T of butter in a large skillet over medium high heat until foam subsides. Sauté mushrooms until nicely browned. Repeat with onions and garlic.
3. Flour, salt and pepper chicken. Add remaining 3 T of butter and brown chicken, about five minutes a side.
4. Add broth and bay leaf to skillet and deglaze. Heat until boiling and allow to reduce to ¾ of a cup. Reduce heat and add reserve cream and lemon juice (you might have to whisk them together first). Cook, whisking often, until mixture has reduced to 2 cups. Return chicken, mushrooms, onions and garlic to pan and cook until chicken is no longer pink inside, about five minutes. Add peas and heat just until peas are warm.