• 4-6 chicken breasts pounded thin
• 1 cup flour for dredging (on a plate)
• 2-3 tablespoons extra virgin olive oil
• 1-2 tablespoons butter
• 1 cup thinly sliced mushrooms
• 1 tablespoon capers
• 3-4 cloves garlic, minced
• ½ cup chopped parsley
• 1 to 1 ½ cups chicken broth
• ½ cup white wine
• juice of one lemon
• salt and pepper to taste
Directions
Dredge the chicken breasts in the flour to coat. Set aside. In a medium sauté pan, heat the butter. Cook the mushrooms for 3-5 minutes. Add the crushed garlic and capers. Reduce heat to a simmer and cover with lid. In a large sauté pan, cook the chicken breasts for 2-3 minutes on each side over medium/high heat. Add the white wine, lemon juice, salt and pepper. Add the chicken broth, sautéed mushroom mixture and parsley. Reduce heat to a simmer and cook for an additional 5-6 minutes or until the liquid is slightly thickened. Transfer the chicken breasts to a serving dish and pour the sauce (from the pan) over the chicken. Top off with lemon wedges and parmesan cheese.