Directions

• Flatten chicken breasts to 1/8-in. thickness. Season with salt and
• pepper. In a large skillet, heat 2 teaspoons oil over medium heat.
• Cook chicken 2-3 minutes on each side or until juices run clear.
• Transfer to a platter; keep warm.
• In the same skillet, heat the remaining oil over medium-high heat.
• Add a single layer of mushrooms and cook, without stirring, about 5
• minutes or until mushrooms become red-brown on one side. Turn
• mushrooms, add garlic and cook another 2 minutes. Add wine. Loosen
• browned bits from pan bottom. Bring to a boil: stir in broth and
• bring back to a boil. Slice 4 thin slices from lemon and juice
• remaining lemon. Add lemon slices and juice to skillet. Stir in
• capers and continue cooking until mixture thickens. Add chicken to
• sauce; heat through. Yield: 4 servings.