Chicken Piccata

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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