date:Jun 06, 2019
of butter in one of the skillets over medium-high heat. Add the mushrooms, toss in the butter and cook until lightly browned, about 15 minutes. Add the lemon juice and season with salt and pepper. Use a slotted spoon to transfer the mushrooms on top of the chicken. Stir the pan juices into the skillet over medium heat. Add the cream and stir until hot and bubbly. Pour through a strainer over the chicken. Serve garnished with herbs, if you like.