Chicken scallopini

1. In a small bowl, stir together the garlic & butter until well combined and set aside.

2. Pound each chicken breast with a mallet to even thickness.

3. Place the flour into a shallow dish and dredge each chicken breast with flour on both sides.

4. Melt the garlic butter in a large skillet over medium heat and cook each chicken breast until golden brown on both sides and no longer pink in the middle, approx. 6 - 8 minutes per side. Sprinkle each breast with salt and pepper , remove to a platter and keep warm (I put mine in the oven under the keep warm function).

5. Cook the mushrooms in the same skillet that you just cooked the chicken in (you may have to add a bit more butter) until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine and chicken stock. Stir to combine and reduce to a simmer. Adjust salt and pepper to taste and stir parsley into the sauce.

6. Place chicken breast and any accumulated juices back into the skillet and stir to coat the chicken with the sauce. Plate and garnish with lemon slice.