Creamy chicken & mushroom casserole

1 c. and 3 Tbsp flour
4 chicken breasts
3 garlic cloves (minced)
1 lb. mushrooms
1 onion, medium, diced finely
1 1/2 c. chicken broth
1 Tbsp. lemon juice
6 Tbsp olive oil
3 Tbsp butter
1 C. half and half
salt and pepper to taste

Season chicken with salt and pepper then dredge both sides in flour; Heat 3 Tbsp oil in large skillet over medium high heat; saute until golden (do NOT crowd the pan) Transfer chicken into 13 x 9 baking dish; wipe out pan; add 3 Tbsp oil along with mushrooms and diced onions and saute until soft and golden; garlic and saute another 1 - 2 minutes; spread over chicken; wipe out pan again and melt 3 Tbsp butter; whisk in 3 Tbsp flour and saute until golden (1 - 2 minutes); add 1 1/2 c. chicken broth, 1 Tbsp lemon juice and pepper then whisk until smooth; add 1 C. half and half and bring to simmer; season with salt and pepper to taste; pour over chicken and mushrooms; cover with foil and bake at 350 degrees for 45 minutes; I served over mashed potatoes but rice or pasta would be great also.