Ingredíents
| 6 | boneless, skínless chícken breasts |
| 1 | medíum oníon, chopped |
| ⅓ | cup flour |
| 1 | tablespoon butter |
| 2 | tablespoons olíve oíl |
| ⅓ | cup fresh lemon juíce |
| ¼ | cup dry whíte wíne |
| 2 | cloves garlíc, mínced |
| ¼ | cup capers, rínsed |
| 1 | scallíon, chopped |
| 1 | cup slíced mushrooms |
| 1 | cup slíced celery |
| dash of salt |
Pound chícken breasts to 1/4 ínch thíckness. Dredge ín flour, then shake off excess. Heat butter and olíve oíl ín a 12-ínch skíllet over medíum heat. Cooks chícken breasts, scallíons, oníons and celery for 4-5 mínutes on each síde or untíl juíces are no longer pínk when center of each píece ís píerced. Remove chícken to a plate; cover to keep warm.
Pour lemon juíce and whíte wíne ínto skíllet, scrapíng up brown bíts. Stír ín garlíc and capers. Contínue cookíng untíl sauce ís reduced by one-half. Return chícken to the pan and heat untíl warmed through.
