INGREDIENTS
2 large chicken breasts cut in half lengthwise to make 4 chicken cutlets
⅓ cup all-purpose flour
4 tablespoons butter
1 tablespoon olive oil
8 ounces sliced cremini mushrooms
2 cloves garlic minced
½ cup dry white wine
2 tablespoons lemon juice
3 tablespoons capers
Chopped fresh parsley and lemon zest garnish
Grated Parmesan cheese optional
INSTRUCTIONS
Put the flour in a shallow bowl. Coat the chicken breasts in flour.
Melt 2 tablespoons butter and heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the chicken breasts on both sides, place them on an uncovered ovenproof plate, and into the oven at 200 degrees to keep warm.
Melt the remaining butter in the skillet over medium-high heat. Add the mushrooms and cook until they are golden brown, about 5-6 minutes, stirring frequently. Reduce the heat to low, add the minced garlic, and cook for 1 minute.
Add the wine and cook for 2-3 minutes, or until reduced to about half. Then, add the lemon juice and capers, stirring gently to combine.
Return the chicken to the skillet and spoon the sauce, mushrooms, and capers over the chicken. Garnish with chopped fresh Italian parsley and lemon zest. If desired, sprinkle with Parmesan cheese.