2 cups reduced-sodium chicken broth
1/3 cup flour – divided
½ tsp. salt – divided
¼ tsp. pepper
4 – chicken cutlets – trimmed and flattened
3 tsp. extra virgin olive oil – divided
1 – 10 oz. package mushrooms – sliced
3 – large garlic cloves – minced
½ cup white wine
2 Tbs. fresh lemon juice
¼ cup fresh parsley – chopped
2 Tbs. capers – rinsed
2 tsp. butter
Whisk chicken broth and 5 tsps. of flour and in a small bowl until smooth. Set aside.
Combine the remaining flour, ¼ tsp. salt and pepper in a shallow dish, and dredge both sides of the chicken cutlets. Heat 2 tsps. of oil in a large nonstick skillet over medium heat. Add chicken and cook until browned and cooked through. Transfer to a platter and keep warm.
Heat the remaining 1 tsp. of oil in the same pan over medium-high heat. Add mushrooms, and cook until they release their juices and begin to brown. Transfer to a plate. Add garlic and wine to the pan, and reduce by half – 1 to 2 minutes. Stir in the reserved flour / broth mixture, lemon juice and remaining ¼ tsp. salt. Bring to a boil, and simmer for about 5 minutes or until sauce is thickened.
Add parsley, capers, butter and reserved mushrooms. Pour sauce over chicken and serve.