My Favorite Chicken Piccata

I'm not sure where I got this recipe, but it is my favorite version of chicken piccata and is lower in fat than some traditional versions.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breast halves
• 1⁄3 cup all-purpose flour
• 1⁄2 teaspoon white pepper
• 1  dash salt
• 2  teaspoons olive oil
• 1⁄2 cup chicken broth
• 1  medium onion, sliced, separated into rings
• 1  cup  sliced fresh mushrooms
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 cup capers, drained
• 1⁄4 cup fresh lemon juice

Directions

1. Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap. Working from center, lightly pound chicken with flat side of mallet or rolling pin until about 1/2 inch larger in diameter; remove plastic wrap. Repeat with remaining chicken breast halves.
2. In small bag, combine flour, pepper and salt; shake until well mixed. Place 1 chicken breast half in bag; shake to coat completely with flour mixture. Repeat with remaining chicken breast halves. Set aside.
3. Heat 1 teaspoon of the oil in large nonstick skillet over medium-high heat until hot. Cook 3 chicken breast halves until browned on both sides and no longer pink. Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and 3 chicken breast halves. Remove from skillet; keep warm.
4. Add broth to same skillet; bring to a boil. Add onion and mushrooms; cook 5 to 8 minutes or until liquid evaporates, stirring occasiionally.
5. Add parsley, capers, lemon juice and chicken breast halves; cook until thoroughly heated.