2 6oz boneless, skinless chicken breasts
flour for dredging (approx. 1/4 cup)
salt and pepper to taste
1/4 cup oil
1 diced Roma tomato
4 sliced shiitake mushrooms
1 tablespoon capers (with juice)
1 tablespoon chopped parsley
juice of 1 lemon
zest from 1 lemon
1/2 cup beef stock
2 tablespoons butter
Combine flour salt and pepper. Dredge chicken breasts.
In a heavy skillet, heat oil over medium-high heat until hot but not smoking. Add chicken breasts and cook for 3 minutes on each side. Seat aside and pour off extra oil.
Return to medium heat. Add tomato and mushrooms and cook for 1 minute. Add capers and lemon juice and cook for 1 minute. Add beef stock, cook for an additional 2 minutes.
Add parsley, lemon zest and butter and cook until butter is melted. Pour over hot chicken and serve.