4 Boneless Chicken Breasts
2 Tbsp. Olive Oil
1/2 Cup Flour
Zest of 1 Lemon
Salt & Pepper to Taste
1/4 Cup Butter
1 1/2 Tbsp. Flour
1 Cup Chicken Broth
Juice of 1 Lemon
1/2 Cup Dry White Wine
1 Scallion Diced
1 Cup Sliced Mushrooms
2 Tsp. Minced Garlic
3 Tbsp. Capers Drained
Mix 1/2 cup flour, lemon zest, salt and pepper. Dust chicken breasts with flour mixture. Put oil in a sauté pan and sauté chicken breasts 2-3 minutes on one side. Flip the breasts over and sauté the other side 1-2 minutes with the pan covered. Remove breasts from pan. Melt butter in skillet and whisk in 1 1/2 Tbsp. flour. Add chicken broth and when mixed add scallions and mushrooms into pan and cook about 2 minutes until mushrooms are cooked. Then add garlic and cook for 1 minute. Add wine, lemon juice and capers and simmer for 3 minutes. Return breasts to pan and simmer in sauce for several minutes until breasts are warm. Transfer breasts to a warm plate. Pour sauce over chicken breasts and serve. Can be served with rice or pasta.