1/2 c Flour
1/2 ts Salt
1/8 ts Black pepper
1 lb Boneless skinless chicken
-breast halfs pounded to
1/4 inch thick
4 tb Butter - divided
2 tb Olive oil
1 tb Lemon juice
3 tb Minced onion
3 ts Minced garlic
1 1/2 c Sliced mushrooms
1 tb Capers
3/4 c Dry white wine
Slice mushrooms, mince onion and garlic and set aside. Place measured
capers in little dish to add at the end.
Pound chicken between two sheets of wax paper.
Mix flour salt and pepper in long shallow container. Dredge the
chicken in the mixture and place on wax paper covered plate.
In a large frying pan, heat 2TB Butter and the olive oil over med high
heat. Add chicken breasts to pan and cook about 3 minutes a side unil
lightly browned and tender and opaque. Remove and keep warm.
Add mushrooms, garlic and onion to the pan, cook 2 minutes, scraping
up brown bits from bottom of pan. Add lemon juice and wine , heat to
boiling and then return chicken to pan. Add more butter (2 tbls) and
cook until sauce thickens slightly. Add capers, stir and plate.
