Easy, delicious, and a tad impressive, this dish is the perfect mid week pick me up. If I want to fancy it up a bit (it's great for entertaining), I pound out the cutlets a bit, replace half the olive oil with butter, use crimini instead of white button mushrooms, and add some pitted green olives along with the capers. It goes well with any pasta, particularly orzo, but roasted red potatoes make a nice presentation too.
1/4 cup olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup flour
1 package thin sliced chicken cutlets, about a pound
1 lemon, sliced in half for juicing
1/4 cup white wine such as Pinot Grigio
1 cup sliced mushrooms
2 tablespoons capers, drained
1 tablespoon chopped parsley
In large skillet, heat olive oil. Season flour with half of the salt and pepper, and sprinkle the rest over the chicken cutlets. Coat cutlets in flour, shake off excess and place into the hot oil. Cook until lightly browned, about 3 minutes per side. Repeat until all the chicken is cooked. Add mushrooms just before finishing the last batch of chicken, turn cutlets to allow the mushrooms to get to the bottom of the pan. When mushrooms are beginning to brown, add all the chicken back to the pan. Swirl in lemon juice, then the wine. Stir to loosen any bits on the bottom of the pan, and let cook for about 2 minutes. Add capers and parsely, and serve on a warm platter. Great with any dry Italian white wine, such as Pinot Grigio or Greco di Tufo, and any Sauvignon Blanc will do nicely.