Extra-virgin olive oil
3 cloves garlic, smashed
1 whole chicken breast, cut in half and pounded out
1/2 cup WW flour
1/2 cup white wine
1/4 cup capers
1/4 cup chicken stock
sliced baby bella mushrooms (i used 3/4 of a container)
1 tablespoon butter or margarine
2 lemons, juiced
handful chopped fresh Italian parsley
Preheat the oven to 200 degrees F.
Coat a large saute pan with olive oil and toss in the whole garlic cloves. Bring the pan to a medium heat. Cook the garlic until it becomes golden brown and is very aromatic. Remove the garlic and discard.
Sprinkle the chicken with salt. Just before placing the chicken in the pan with the hot oil, dredge them in flour. Cook the chicken about 5 minutes each side, depending on thickness and remove to a platter and keep warm in the oven.
Ditch the oil in the pan. Add the wine, mushrooms and capers and reduce by half. Add in the chicken stock, season with salt and pepper, and cook until it has slightly thickened. Swirl in the butter. When the butter has melted and is bubbly, add in the lemon juice. Taste to make sure it is delicious, add the parsley, and spoon over the chicken.
This combined my favorites of chicken franchise (lemon), piccata (capers) and marsala (mushrooms). Serve over brown rice and with a side of broccoli.