Season chicken pieces with salt and pepper.

Dredge chicken in flour, coating evenly.

Heat oil and margarine in a large skillet over medium-high heat.

Brown chicken on all sides.

Remove chicken from skillet and set aside.

In the same skillet, add chopped onions and sliced mushrooms.

Cook until onions are translucent and mushrooms are softened.

Stir in 3 tablespoons of the remaining flour and the dry mustard and basil.

Stir continuously to create a roux.

In a separate bowl, combine scalded light cream, chicken broth, lemon juice, and lemon rind.

Gradually add the liquid mixture to the skillet, stirring constantly to avoid lumps.

Cook over high heat, stirring continuously, until the sauce thickens.

Return the browned chicken pieces to the skillet with the sauce.

Transfer the chicken and sauce to a casserole dish.

Cover the casserole dish.

Bake in a preheated oven at 350°F (175°C) for 1 hour, or until chicken is tender and cooked through.