Chicken Picatta

Serves 4.

4 Half chicken breasts, skinned and boned and pounded to 1/4" thickness
2 Tbs olive oil
1/2 lb white mushrooms
2 lemons
1 Tbsp capers
1/2 Cup dry white wine
8 Cloves garlic, smashed (saved from Bruschetta? I don't understand this part -m)
Chopped parsley (I skip this because I think parsley is gratuitous)
Salt and pepper

Directions: Dredge chicken in flour until coated. Heat oil in saute pan over medium/high heat. Add chicken, garlic, and mushrooms. Cook 2 minutes on each side. Squeeze juice of one lemon over chicken. Add wine while scraping bottom of pan. Add capers. Salt and Pepper to taste. Pour wine mixture over before serving.

The original recipe said to place chicken on mound of mashed potatoes but I think rice goes better with this dish. This recipe doesn't make nearly enough gravy either, something that will have to be remedied in future incarnations.