Sauteed Chicken Breasts With Supreme Sauce And Mushrooms

To prepare chicken, sprinkle with seasoned salt, then dust with flour. Pan-fry in about 4 tbsp butter until cooked through. Remove chicken from pan and set aside to keep warm.

Add remaining 2 tbsp butter to butter left in pan. Add mushrooms and saute until tender. Remove mushrooms from pan, leaving liquid. Set mushrooms aside to use later.

To pan, add the flour and stir over low heat until all lumps are removed. If not enough butter is left in pan after cooking mushrooms, add another 1 to 2 tbsp butter.

Add stock, chablis, seasonings, Worcestershire sauce and lemon juice. Simmer about 20 minutes to reduce slightly. When done cooking, add reserved mushrooms and remove from heat. Whip cream into sauce and set aside.

Set chicken breasts on serving dishes and serve with sauce.