What you will need
4-6 Whole boneless, skinless chicken breasts {I usually use 4 and fillet them if they are really thick}
Flour
Salt & Pepper
1 Cup of chicken broth
1/2 Cup of dry white wine {use what you would drink...crappy wine makes crappy food}
Parsley
1 Whole lemon
1/4 Cup of capers
1 Cup of Mushrooms
2 Tbsp of Olive Oil
4 Tbsp of Butter {real butter}
What you do:
As I said, I tend to thin my chicken by filleting, you can pound your chicken breasts thinner as well. In a {I use cast iron} skillet, heat butter and olive oil together on medium-high heat. Dredge your chicken in flour and shake off extra. Carefully, place the chicken in the skillet and cook for about 3-4 minutes on each side until browned.
Remove the chicken from the skillet and add in your broth and white wine. Squeeze your lemon juice into the mixture. Bring it all to a boil. Add in capers and mushrooms. Scrape all the cooked pieces together. Cook for 10-15 minutes more then add your chicken back for another 5 minutes {be sure your chicken reached an internal temperature of 165* for safety}. Add salt and pepper to taste.
Garnish with fresh lemon slices and parsley and serve over angel hair pasta.
