1. Place a chicken breast on a cutting board and set your palm on top of it. Use a sharp knife to slice the chicken into 2 or 3 cutlets. Repeat with the other 2 breasts. Blot dry with paper towels and season with the salt and pepper. Place the flour in a shallow dish and dredge the chicken through it, evenly coating the chicken on both sides. Place on a plate and set aside. Heat the olive oil in a large skillet over medium-high heat. Set the chicken in the pan and cook on each side until browned, 6 to 8 minutes total. Transfer the chicken to a platter.
2. Add the mushrooms to the pan and cook, stirring often, until they are browned, about 5 minutes.
3. Pour the wine and lemon juice into the pan, using a wooden spoon to stir and scrape up any browned bits from the pan bottom.
4. Add the capers and then stir in the butter until it is melted and the sauce comes together. Turn off the heat and pour over the chicken before serving.
Reprinted from the book Ten Dollar Dinners. Copyright (c) 2012 by Melissa d'Arabian. Published by Clarkson Potter, a division of Random House, Inc.
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