4 chicken breasts, fat & cartilage removed
1 1/2 c. homemade chicken broth
1 med. onion, chopped
2 garlic cloves, minced
1 1/2 c. chopped mushrooms
1 c. dry white wine
Juice of 1/2 lemon
2 tsp. capers, drained
2 tsp. corn or arrowroot starch
Olive oil

Chicken broth - substitute 1 can lower salt chicken broth, do not use the no salt variety, the potassium chloride has a bitter taste.

Saute the onions, garlic and mushrooms in olive oil. Remove from pan and set aside. Cut chicken breasts into bite-sized pieces and brown in the same pan. Remove from pan and set aside.

Deglaze saute pan with the white wine. Add onion mixture, chicken, chicken broth, lemon juice and capers. Simmer to blend flavors. Add more chicken broth if you like more sauce. Thicken with corn or arrowroot starch.

Serve with or over white rice. Brown rice tends to mask the delicate flavor of the broth.