Ingredients

The following ingredients have 4 Servings
  • 2 boneless (skinless chicken breasts)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ cup all-purpose flour
  • 1 Tbsp vegetable oil
  • 3 Tbsp unsalted butter
  • 8 oz. button mushrooms (sliced)
  • 1 red bell pepper (sliced)
  • ½ white onion (thinly sliced)
  • 1 tsp minced garlic
  • 2 Tbsp capers
  • 2 Tbsp lemon juice
  • ½ cup chicken broth
  • ¼ cup dry white wine
  • ¼ cup heavy cream
  • chopped parsley (for garnishing)

Instruction

  • Slice each of the chicken breasts in half lengthwise to create 4 longer pieces. Working with one piece of a chicken at a time, lay breast in between two pieces of plastic wrap. Using a meat mallet (or a rolling pin), gently pound each piece until it’s ~½” thick. Repeat process with remaining pieces of chicken.
  • Pat chicken breasts dry with a paper towel and sprinkle salt and pepper evenly on top.
  • Place flour in a shallow bowl. Dredge each piece of chicken in the flour, shaking off any excess. Repeat process with remaining pieces. Set chicken aside.
  • Using a large skillet, add oil and place over medium-high heat. Once hot, add chicken and cook 3-4 minutes per side, or until golden brown and fully cooked. Remove chicken from skillet and set aside (on a clean plate).
  • Reduce heat to medium and add butter, mushrooms, bell pepper and onions. Sauté, stirring occasionally, for 5-6 minutes, or until mushrooms have softened.
  • Add garlic, capers and lemon juice; cook for 1-2 more minutes.
  • Add broth and wine. Bring mixture to a boil, stirring occasionally. Continue sautéing for 4-5 minutes, or until mixture thickens slightly.
  • Add cream and stir until well combined. Continue sautéing for 2-3 more minutes, or until sauce has just thickened. Place cooked chicken back in skillet and flip several times, or until chicken is coated with the sauce.
  • Transfer chicken to plates and top with spoonful of sauce. Garnish with chopped parsley before serving.