Ingredients:

•        1 lb    Chicken Breast, boneless, skinless or Chicken Tenders
•    ½ cup    Flour
•     1 cup    White Rhine Wine, not too dry
•    ¾ cup    Chicken Broth
•   1 clove    Garlic, finely chopped
•     ½ tbs    Lemon Juice or more to taste
•   1½ tbs    Capers
•      1 cup    Portobello mushrooms, cleaned and diced (optional)
•      3 tbs    Butter unsalted
•      2 tbs    Vegetable Oil
•                  Salt and Pepper to taste

Directions:

Prepare all ingredients.
Cut breasts thinner into cutlets, if they are too thick you need to pound them.
Dredge breasts in flour, flour can be salted and peppered to your taste.
Heat the oil in a large skillet and lightly brown chicken cutlets on both sides adding half of the butter towards the end to get them nicely brown, remove and keep warm.
De-glaze the pan with wine and reduce to about half, add the broth, garlic, mushrooms (optional), lemon juice and capers. Simmer till sauce thickens a little. Add the remaining butter then, once the butter has melted, add the chicken cutlets and simmer a couple of minutes.
Check chicken, that they are at safe serving temperature (165°F)
To thicken the sauce stir in some dissolved potato- or corn starch (optional).
Serve cutlets topped with sauce.
To round off this meal try our Potato/Mushroom Casserole with it.