Lemon Cream Chicken

I made this tonight for the first time and loved it. I think this is from sisters cafe. 

1/2 cup plus 1 Tbsp flour, divided 

1/2 tsp salt

1/2 tsp pepper

6 boneless, skinless, chicken breast halves (make sure they are all about the same thickness for ease of cooking)

1/4 cup butter (I think this could be replaced with just a splash of olive oil)

1 cup chicken broth

1 cup whipping cream, divided

3 Tbsp lemon juice 

1/2 pound fresh sliced mushrooms 

In a large ziploc bag, combine 1/2 cup of flour, salt and pepper. Add chicken and shake to coat. In a large skillet melt butter and cook chicken in it for 8-9 minutes on each side or until cooked through. Remove chicken and keep warm. Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced to about 1/3 cup. Stir in 3/4 cup of cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes. Combine remaining flour and cream until smooth. Stir into the skillet. Bring to a boil and cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.