Ingredients:
For the chicken:
4 boneless, skinless chicken breasts (pounded to ½-inch thickness) 
½ cup all-purpose flour (for dredging) 
Salt and pepper to taste 
2 tbsp olive oil 
2 tbsp unsalted butter 
For the mushroom lemon sauce:
2 cups mushrooms, sliced (button or cremini) 
2 cloves garlic, minced 
1 cup chicken broth 
¼ cup fresh lemon juice 
2 tbsp capers, drained
2 tbsp unsalted butter
2 tbsp fresh parsley, chopped 
Lemon slices for garnish (optional)
Instructions:
Prepare the Chicken:Season the chicken breasts on both sides with salt and pepper. Dredge each breast in flour, shaking off the excess.
Cook the Chicken:Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken breasts for 3-4 minutes per side, until golden brown and cooked through (165°F/75°C internal temperature). Transfer to a plate and cover with foil to keep warm. 
Cook the Mushrooms:In the same skillet, add the sliced mushrooms. Sauté for 4-5 minutes over medium heat until they release their moisture and start to brown. Add the garlic and cook for another 1-2 minutes until fragrant.
Make the Sauce:Pour in the chicken broth and lemon juice, stirring to deglaze the skillet and scrape up any browned bits. Simmer for 3-4 minutes to reduce slightly. Add the capers and stir.
Finish the Sauce:Whisk in the remaining 2 tablespoons of butter to make the sauce glossy and rich. Return the chicken breasts to the skillet, spooning the sauce over them to coat. Simmer for 2-3 minutes to warm through.
Serve:Plate the chicken and spoon the mushroom lemon sauce generously over the top. Garnish with fresh parsley and lemon slices. Serve with pasta, rice, or crusty bread to soak up the delicious sauce. 
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 4