Ingredients
- Chicken Ingredients:
- 4 Foster Farm Thin-Sliced Breasts (thawed)
- Salt and Pepper to taste
- 1/2 cup flour
- Sauce Ingredients:
- 3 tablespoons vegetable oil, divided
- 1 teaspoon minced garlic
- 1-11/2 cups sliced mushrooms
- 3/4 cup chicken broth
- 1 tablespoon capers
- 1 tablespoon butter
- 2 teaspoons fresh lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Preparation
Step 1
1. Sprinkle thin-sliced breasts with salt and pepper. Dust with flour, shaking off excess. Heat 1 tablespoon oil in skillet over medium-high heat. Add two breasts and saute 4-5 minutes on each side until golden brown or chicken reaches 165 degrees F. Remove and set aside. Cook remaining breasts in the same manner with 1 tablespoon oil and set aside.
2. Add remaining 1 tablespoon oil, garlic and mushrooms to skillet and saute until mushrooms are browned. Add chicken broth and capers. Heat broth and simmer on low heat for 2 minutes. Stir in butter and lemon juice; simmer for 1 minute. Mix cornstarch with water and pour mixture into skillet; stir gently until sauce thickens. Turn off heat.
3. Return cooked breasts to skillet, turning to coat with sauce. Serve immediately.