This version has the meat lightly floured and browned producing those greats tastes as it all cooks in one pan.
Ingredients:
- 1/4 Cup flour
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 2 Large boneless chicken breasts cut in 1/2 inch thick pieces, each about 5 oz.
- 8 Ounce package of white mushrooms, sliced
- 4 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- 1 Cup dry white wine
- 1 Cup chicken stock or broth
- 2 Tablespoons drained capers
Directions:
Combine the flour and half the salt and pepper in a shallow dish. Dredge the chicken in the flout until well coated. Shake off any excess. Heat 2 Tablespoons olive oil in a frying pan. Cook the chicken until cooked through and browned on both sides. Transfer to a plate.
In the same pan add the remaining oil and cook the mushrooms until they render all their juices. Add the garlic and cook for about 30 seconds but do not let the garlic brown. Add the wine and cook until reduces by half. Add the chicken broth, lemon juice, capers, and remaining salt and pepper.
Return the meat to the pan and cook for 2-3 minutes. Serve over cooked spaghetti.
