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Ingredients One per line	6 T butter 2 T fresh lemon juice 4 boneless chicken-breasts cut in bite size pieces 1 1/2 cups sliced fresh mushrooms(chopped if too big) 1 T cornstarch 3/4 cup chicken broth 1 cup cream
Directions One per line	Melt 3 T of the butter in large skillet Stir in 1 T lemon juice Add chicken pieces and cook over medium heat until lightly browned and cooked thru Remove to warm bowl and cover to keep warm In same skillet, melt remaining 3 T butter Stir in 1 T lemon juice and mushrooms and saute until slightly cooked In small bowl, dissolve cornstarch in broth Add cornstarch mixture and cream into mushrooms Cook until slightly thickened (Do not boil) Pour sauce over cooked chicken. Serve over rice.
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