Chicken Picatta

4 skinless boneless chicken breast halves
3 tbsp butter, room temperature
1.5 tbsp whole wheat flour
2 tbsp olive oil
1/3 cup white wine
1/4 cup lemon juice
1/4 cup canned low salt, chicken broth
1/4 cup drained capers
1/4 cup chopped, fresh parsley
1 cup mushroom, white

1.) pound chicken flat and sprinkle with salt and pepper
2.) mix 1 tbsp butter and 1.5 tbsp flour in a small bowl until smooth
3.) Place additional flour in shallow baking dish.
4.) Dip chicken into flour to coat and shake off excess
5.) heat oil and cook chicken and mushrooms until golden and cooked through, about 4 min. per side.
6.) transfer chicken to platter, tent with foil to keep warm
7.) Bring wine, lemon juice, and broth to boil in skillet over medium high heat
8.) whisk in butter, flour mix and boil until sauce thickens slightly, about 2 min.
9.) Stir in Capers, parsley, and remaining 2 tbsp butter
10.) Season to taste with salt and pepper
11.) Pour sauce over chicken and serve

Can be served with pasta and roasted red peppers for a nice color combo (Nutritional value will vary with this addition)

Number of Servings: 4

Recipe submitted by SparkPeople user AMVG85.