4 (8-ounce) chicken breasts, boneless, skinless
Salt and pepper
1 tablespoon butter, clarified
1 cup sliced mushrooms
3 cups chicken broth, plus 1/4 cup for cornstarch slurry
1 tablespoon chopped parsley
1 teaspoon fresh rosemary
1 tablespoon fresh chopped basil, chiffonade
2 tablespoons lemon juice
2 tablespoons cornstarch, to thicken
Capers, for garnish