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1
To make chicken marinade: combine zest of 1 lemon, 1 Tablespoon of lemon juice (save the rest of the lemon), 1 Tablespoon olive oil and a dash of salt and pepper.
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2
Pound chicken to 1/2 inch thickness and marinate for 30-60 minutes.
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3
Grill chicken on a grill pan on the stove, set to medium heat and turning once.
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4
Grill about 5 minutes on each side.
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5
If the chicken is not cooked through but is browned nicely, you can just cook it longer in the sauce.
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6
Set aside when its browned.
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7
While grilling chicken make the lemon wine sauce.
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8
Rinse mushrooms and slice.
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9
Heat 1 Tablespoon of butter or margarine and 1/2 Tablespoon olive oil in a deep pan over medium heat.
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10
Add mushrooms and saute 5-7 minutes until they have released their liquid and are soft.
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11
Add flour to the mushrooms and stir for 1 minute.
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12
Turn heat to medium-high and add the white wine.
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13
Stir well for 2 minutes so the flour blends with the wine.
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14
Add the chicken broth, all remaining juice of both lemons (taking the seeds out first), and the lemon halves to the pan, stir to combine.
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15
Salt and pepper to taste.
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16
Turn the heat back down to medium and add the chicken to the pan.
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17
Let the mixture simmer for about 5-10 minutes until sauce has reduced just a bit and thickened up.
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18
Remove lemon halves, add capers and remove from heat.
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19
Plate over brown rice or whole wheat pasta.
