1/3 c. olive oil
4 skinned, boneless chicken breasts
1 pkg. instant seasoned chicken broth
1/3 lb. fresh sliced mushrooms
4 oz. capers
1/2 c. white wine

Pound chicken to 1/4 inch and sprinkle with seasoned broth. Heat olive oil just to sizzling; reduce heat to medium high and saute chicken on both sides until golden brown (approximately 4 minutes per side).

Remove chicken; saute mushrooms 30-40 seconds. Place on top of chicken. Add wine to pan and boil to reduce liquid approximately 2 minutes. Add drained capers to heat and pour mixture over mushroom covered chicken. Serves 3-4.