-
1
Preheat oven to 350 degrees.
-
2
Cut each piece of chicken in half.
-
3
Pound chicken to a uniform thickness of 3/8 inch; set aside.
-
4
Mix dried mushroom pieces and 1 tablespoon flour in a shallow dish.
-
5
In another shallow dish, beat eggs to a slight froth.
-
6
Season with salt and pepper the chicken pices.
-
7
Lightly coat each piece of chicken with egg, then dip into mushroom mixture, patting mushrooms into place, coating lightly.
-
8
Stack chicken on a plate, separating the pieces with waxed paper.
-
9
Reserve the remaining dried mushroom mixture to use in the sauce.
-
10
Heat oil in an 8- or 10-inch nonstick skillet over high heat.
-
11
When a pinch of flour sizzles in the oil, add chicken, in batches if necessary; cook for 2 minutes on each side.
-
12
Arrange chicken in an 11-by-14-inch baking dish.
-
13
Place dish in oven; bake for 12 minutes or until done.
-
14
Meanwhile, return skillet to the stove.
-
15
Add butter and melt over medium-high heat.
-
16
Stir in remaining mushroom mix, remaining 2 1/2 tablespoons flour and garlic.
-
17
Cook, stirring constantly, until golden brown.
-
18
Reduce heat to medium; slowly stir in broth.
-
19
Stir in lemon zest and juice; cook, stirring, until thickened, about 2 minutes.
-
20
Remove from heat; stir in capers.
-
21
Set aside and keep warm.
-
22
When chicken is done, arrange on serving plates; top with sauce.
