Ingredients

• 0.5 cups all-purpose flour
• 0.25 cups butter , softened
• 1 clove garlic , pressed
• 2 skinless , boneless chicken breast halves
• salt and ground black pepper to taste
• 4 ounces sliced mushrooms
• 0.25 cups white wine
• 2 tablespoons chicken-flavored demi-glace , or to taste
• 2 tablespoons lemon juice
• 20 capers , or to taste
• 1 teaspoon chopped fresh parsley , or to taste
• 2 lemons slices

Instructions

1. 1 Place flour into a shallow dish. Mix butter and garlic together in a small bowl until well combined.
2. 2 Use a very sharp knife to slice horizontally through the thick part of each chicken breast to about 1/2 inch from the thinner edge; be careful not to cut all the way through. Open each breast like a book and place onto a work surface. Gently pound each breast to a uniform thickness, then dredge on both sides with flour.
3. 3 Melt garlic butter in a large skillet over medium heat until it stops foaming. Add chicken and cook until golden brown, 6 to 8 minutes per side. Season with salt and pepper. Remove to a platter and cover to keep warm.
4. 4 Cook mushrooms in remaining butter in the skillet until beginning to turn brown at the edges, 5 to 7 minutes. Stir in wine, demi-glace, lemon juice, and capers. Reduce the heat to a simmer, season with salt and pepper, and stir in parsley.
5. 5 Transfer chicken to plates and spoon sauce over top. Garnish with lemon slices.

Nutrition per serving