8 thinly sliced boneless, skinless chicken breasts
1 tablespoon Dom DeLuise Italian Blend
1 cup flour
olive oil
1 tablespoon chopped garlic
2 cups sliced mushrooms
1 cup chicken broth
juice of one lemon
2 tablespoons butter
2 tablespoons capers
1 tablespoon corn starch
water
Sprinkle chicken breasts with Dom DeLuise Italian Blend. Dust with flour. Heat about a tablespoon olive oil in a skillet over medium heat and sauté the breasts 2 to 3 minutes on each side, until golden brown and cooked through. Remove and keep warm.
To the skillet, add another tablespoon of olive oil and sauté garlic and mushrooms. Add chicken broth and capers and simmer on low for about two minutes. Add the juice of one lemon and butter and simmer another minute. Mix corn starch with a little water and pour into the simmering lemon and butter. Stir gently until sauce thickens.
Return cooked chicken to skillet, turning to coat with sauce and serve immediately.
