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Wash and completely dry chicken breasts. Either
pound and/or butterfly breasts until half-inch
thick. Dredge with flour on both sides. Preheat
skillet to medium high heat with vegetable oil.
Place chicken in skillet with thyme, turn down
to medium heat and cook for about 5-6 minutes
per side. When fully cooked, remove chicken and
set aside. Throw capers and mushrooms into skillet
and smash about half of the capers with the back of a
fork. Cook until onions are browned, add garlic, and saute for a
minute. Add white wine and deglaze the bottom of
the skillet. Heat until wine reduces by half
and add lemon zest/juice and butter until
butter is melted. Add parsley and then place
chicken breasts (and their juices) back in
skillet and cook on medium heat for just a
minute per side. Serve warm with sauce drizzled
on top with a side of pasta.
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