Grilled Chicken Picatta

• 2 whole Lemons (zest And Juice, Divided Use)
• 1- 1/2 Tablespoon Olive Oil, Divided
• 1 dash Salt And Pepper For Marinade
• 4 whole Chicken Breasts
• 8 ounces, weight Baby Bella Mushrooms
• 1 Tablespoon Butter Or Margarine
• 2 teaspoons Flour
• 3/4 cups Dry White Wine
• 1/2 cups Low Sodium Chicken Broth
• 1 dash Salt And Pepper For Sauce
• 1 Tablespoon Capers, Drained

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

lemons, olive oil, salt, chicken breasts, bella mushrooms, butter, flour, white wine, chicken broth, salt, capers

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-picatta/ (may not work)