Ingredients:
• 3 ( 6-to-8 oz) boneless, skinless chicken breasts, trimmed
• 6 TB spoons oil
• salt, pepper
• 8 oz mushrooms, sliced
• 1 red bell pepper, stemmed, seeded, and cut into thin matchsticks ( or 1 cup Deli- Style Zesty Bell Pepper)
• 1 shallot, sliced thin
• 1/4 cup capers, rinsed
• 2 garlic cloves, minced
• 1 1/4 cups chicken broth
• 3/4 cup white wine
• 1/4 cup flour
• 3 TB spoons butter
• 1 TB spoon chopped fresh parsley
Directions:
• Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally.
• Using meat pounder, gently pound each cutlet into even 1/2 inch thickness.
• Pat cutlets dry with paper towels and season with salt and pepper.
• Set aside.
• Heat 2 TB spoons oil in nonstick skillet over medium-high heat until just smoking.
• Add mushrooms, bell pepper, shallot, and 1/4 teaspoon salt.
• Cook for 10 minutes.
• Add capers and garlic.
• Cook for 1 minute.
• Add broth and wine and bring to boil, scraping up any browned bits.
• Cook until slightly thickened, about 8 minutes.
• Set aside.
• Wipe out skillet with paper towels.
• Spread flour in shallow dish.
• Working with 1 cutlet at a time, dredge cutlets in flour.
• Shake off excess.
• Heat 2 TB spoons oil in now-empty skillet over medium-high heat until just smoking.
• Add 3 cutlets and cook until golden, about 2 minutes per side.
• Transfer to platter and tent loosely with foil.
• Repeat with remaining 3 cutlets and remaining 2 TB spoons oil.
• Discard any oil remaining in skillet.
• Return sauce to now-empty skillet and bring to boil.
• Once boiling, remove skillet from heat and whisk in butter.
• Stir in any accumulated juices from platter.
• Spoon sauce and vegetables over chicken.
• Sprinkle with parsley.
• Serve.
