Step 1

Slice each chicken breast in half lengthwise to get 4 thin cutlets.

Step 2

Place each cutlet between two sheets of parchment paper or plastic wrap and lightly pound to an even thickness. Season both sides with salt and pepper.

Step 3

Spread the flour on a plate and dredge the chicken pieces in it, lightly coating both sides. Shake off any excess flour.

Step 4

In a large skillet over medium heat, heat 3 tablespoons olive oil. Add the chicken pieces (work in batches if necessary) and cook 4-5 minutes on the first side, or until golden brown. Flip and cook another 4-5 minutes, or until cooked through. Transfer the chicken to a plate and cover with aluminum foil to keep warm.

Step 5

Return the empty skillet to the stove, add 1 tablespoon butter and heat it over medium heat. Add sliced garlic and cook for 20 secs. Add sliced mushrooms and saute, stirring frequently, for about 2 to 3 minutes.

Step 6

Pour in dry white wine and lemon juice. Cook for 1 minute, stirring constantly, until the sauce reduces slightly. Add thyme leaves, drained capers and stir. Pour in the heavy cream and cook for another minute.

Step 7

Meanwhile in a small bowl, mix 1 tablespoon of melted butter and 1/2 tablespoon flour. Add this butter mixture to the mushroom mixture and whisk quickly. Bring to a simmer, stirring constantly. Add salt and pepper to taste. When the mixture thickens turn off heat.

Step 8

Return the cooked chicken cutlets to the skillet, cover with the sauce, and serve over pasta or rice.