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2 large chicken breasts cut in half lengthwise
Flour for dredging
1 tablespoon olive oil
2 tablespoons butter divided
12 ounces mushrooms (I used baby bellas) sliced
1 dash Italian seasoning
3 cloves garlic minced
1/2 cup chicken broth
1/2 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1 cup heavy/whipping cream
Salt & pepper to taste
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1st Keep
 tapay
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