Ingredients

• 10 oz Boneless Skinless Chicken Breasts
• 3 tbsp Flour
• 2 tbsp Olive Oil
• 5 tsp Butter
• 2 tbsp Shallots, minced
• 2 Cloves of Garlic, minced
• ½ cup White Wine
• 1 Chicken Bouillon Cube
• ½ tsp Fresh Rosemary
• 8 oz Mushrooms, cleaned and sliced
• Garlic Powder, to taste
• Salt and Pepper, to taste
• Fresh Parsley
• 1 tbsp Lemon Juice
• 1 tbsp Capers, drained
• Angel hair or other pasta, or rice, for serving

Directions

1. 1 Cut chicken breasts in 1x3 inch strips; dredge in flour.
2. 2 In a 10 inch skillet, heat oil and about 2 teaspoons of butter, and add chicken. Cook, turning occasionally, until lightly browned on all sides, 3-4 minutes.
3. 3 Using tongs, remove chicken from the skillet and set aside. (Can put in pan, cover, and keep in a warming oven if desired).
4. 4 In a separate pan, sauté mushrooms with a tablespoon of butter, garlic powder (or fresh minced garlic), salt, pepper, and fresh parsley, until mushrooms are softer, but not soggy.
5. 5 In the skillet where chicken browned, add shallots and garlic. Sauté until softened, 1 minute.
6. 6 Mix the bouillon with a cup of water, adding it into the skillet. Add in the wine and seasoning. Mix well. Cook, stirring frequently until liquid is reduced by half, 3-4 minutes.
7. 7 Return chicken to skillet, with lemon juice and capers, and cook until sauce is thick and chicken is heated through, 2-3 minutes.
8. 8 Serve over pasta or rice!