| 4 | Half chicken breasts, skinned and boned and pounded to 1/4" thickness |
| 2 Tbs | olive oil |
| 1/2 lb | white mushrooms |
| Flour | |
| 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.