Wined And Chived Chicken - cooking recipe

Ingredients

4 chicken breast halves, skinned
1/2 lemon
1 tsp. sugar
1/4 tsp. coarsely ground black pepper
3 Tbsp. butter, divided
1 c. sliced fresh mushrooms
1 garlic clove, minced
2 Tbsp. flour
1 c. chicken broth
1/3 c. Moselle wine
1 Tbsp. dried chives
1/3 c. heavy cream
1/4 tsp. paprika
1/4 tsp. salt
4 large slices buttered French bread, toasted

Preparation

Place chicken in single layer on wax paper.
Gently squeeze lemon half and rub juice completely over chicken.
Mix sugar and pepper and sprinkle on chicken.
Fold wax paper over chicken; press chicken lightly, making sure sugar-pepper mixture adheres to chicken.
In frying pan, melt 1 tablespoon butter.
Cook chicken, turning until brown.
Remove chicken and set aside.
In same frying pan, melt 2 tablespoons butter.
Saut mushrooms and garlic.
Add flour and stir until smooth.
Add chicken broth, wine and chives; cook, stirring until sauce thickens.
Return chicken to frying pan and simmer, uncovered, about 45 minutes, turning occasionally.
Cook chicken until fork-tender.
Stir in cream, paprika and salt; heat 2 minutes more.
Place one piece of chicken on each slice of toasted bread and spoon sauce over chicken.