Capered Chicken Scallopini
chicken breasts, boneless and skinless
can chicken broth
Between waxed paper or in a large plastic bag, pound chicken breasts to 1/8-inch thickness & set aside.
In a large skillet, heat 1T each butter & oil to sizzling. Add mushrooms and saute over medium heat until tender but still firm. Remove to a warm platter and set aside.
Dust chicken cutlets with flour and saute in remaining butter and oil, 3-5 minutes, turning once. Remove chicken cutlets to platter with mushrooms.
Stir in additional teaspoon flour into skillet. Stir in sherry, then broth, water and leamon juice. Simmer 5 minutes.
Stir in mushrooms, chicken and capers. Season with salt and pepper. SImmer to heat through. To serve, garnish with parsley and lemon.