2 whole chicken breasts
1/2 c. flour
2 tbsp. butter
1 tbsp. olive oil
2 c. fresh mushrooms
1/2 c. chopped green
1/4 c. dry sherry
1/4 c. water
3 tbsp. capers
1/2 tsp. each basil & salt

Pound to 1/4 inch, dredge in flour, wet and dip in flour. Brown in butter and olive oil, done. Keep warm. Saute mushrooms and onions. Add remaining and simmer. Serve over rice.