Ingredients

• 4 ea boneless chicken breasts, sliced horizontally
• 1/2 C flour
• 2 C mushrooms, sliced
• 1 C sweet onion, half-moon slices
• 1 cl garlic, minced
• 1/2 C chicken stock or broth
• 1/2 C dry white wine
• 1/2 lemon, half-moon slices
• 1/4 C lemon juice
• 2 T small capers, drained
• 3 T unsalted butter, softened
• 2 T fresh parsley, minced

Instructions

1. Salt and pepper both sides of each cutlet piece, then dredge in flour. Sauté the cutlets in oil until done, then transfer to holding oven.
2. Sauté the onions and mushrooms, then add the garlic and continue until fragrant. Add the chicken stock and lemon slices and increase to high heat, scraping the pan to release the browned bits. Simmer until liquid is reduced to 1/3 C.
3. Add the lemon juice and capers, simmer about 1 minute, finish with the butter and add the parsley.
4. Plate the cutlets, dress with the sauce, and serve.

Source: unknown

Contributed by: Skip