Servings: 4
Prep Time: 5 Min.
Cook Time: 15 Min.

+ 4 chicken cutlets (4 oz. each)
+ salt
+ freshly ground black pepper
+ 4 tsp. olive oil, divided
+ 12 oz. crimini mushrooms, quartered
+ 2 tsp. minced fresh garlic
+ 1/4 c. dry white wine
+ 1/2 c. low-sodium chicken broth
+ 1 lemon
+ 2 Tbsp. capers, with juice

1. Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat.
2. Add 2 tsp. olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 min. per side. Remove to a plate and cover.
3. In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 min. or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 min.
4. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely.
5. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes.
6. Add the chicken to the sauce and heat through, then serve.

Recipe and photos courtesy of the Mushroom Council and mushroominfo.com

Calories: 199;   Total Fat: 6g;   Fiber: 2g;