4 chicken breasts, skinned and boned
2 tbsp. olive oil
2 tbsp. lemon juice
1/4 c. minced shallots
2 minced garlic cloves
2 c. sliced mushrooms
1/2 c. chicken broth
1 tsp. cornstarch in 2 tbsp. dry vermouth
2 tsp. capers

Pound meat until thin and flat. Heat oil in skillet and cook cutlets until brown and cooked through. Sprinkle with 1 tablespoon lemon juice. Let bubble 1 minute. Remove to serving dish and put in 200 degree oven to keep warm.

Saute garlic and shallots 5 minutes in skillet. Stir in mushrooms; cook 2-3 minutes. Stir in broth and cornstarch mixture. Boil and then thicken. Add any juices from meat platter and capers. Spoon over cutlets. Serves 4.