Lemon Chicken with Capers
- 1 T. olive oil
- 2 whole boneless chicken breasts, halved
- 2/3 c. white wine
- 2 T. lemon juice
- 2 t. grated lemon zest
- 2 T. capers
- 1/2 c. sliced mushrooms
- 4 T. butter
Heat oil in a pan, till smoking, and add chicken. Cook for about 10 minutes till brown on both sides. Remove from skillet and keep warm. Add the remaining ingredients and heat to boiling. Lower the heat, and simmer for 5 minutes. Add chicken back into the sauce and heat for another 5 minutes.