A great recipe-but did it a little different....I couldn't pund my chicken breast that thin so I browned them in the skillet with the butter first then removed them to a baking dish. Then I added mushrooms and the green tips of scallions to the pan and made the sauce, more than doubling the sauce recipe (it is so yummy). Then moved the breast back into the pan to let it all simmer together. Add the lemon juice at the very end. Then transfer breasts back into the dish, cover with sauce, and move to the table to serve!
If you like your sauce thicker, you can use some of the excess flour from coating the chicken to thicken it, just make sure you let it bubble and cook so it doesn't taste raw.
Will be making again!
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A great recipe-but did it a little different....I couldn't pund my chicken breast that thin so...