Chicken With Herb Caper Sauce
|Chopped fresh rosemary||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Olive oil/Vegetable oil||2 Teaspoon, divided|
|Garlic clove||1 Small, mashed|
|Chicken cutlets||1⁄2 Pound (thin)|
|Quartered mushrooms||1 Cup (16 tbs) (small size)|
|Dry white table wine||1⁄4 Cup (4 tbs)|
|Canned ready-to-serve low-sodium chicken broth||1⁄4 Cup (4 tbs)|
|Capers||1 Tablespoon, drained, rinsed|
|Poultry seasoning||1⁄8 Teaspoon|
1. In shallow glass or stainless-steel bowl combine rosemary, lemon juice, 1 teaspoon oil, and the garlic, stirring well; add chicken and turn to coat. Let stand at room temperature for 15 minutes.
2. Spray 9-inch nonstick skillet with nonstick cooking spray; add remaining oil and heat. Add chicken, reserving marinade, and cook over high heat until golden, 3 to 4 minutes on each side. Transfer to plate; set aside.
3. In same skillet cook mushrooms over medium-high heat until browned, about 4 minutes. Stir in remaining ingredients and reserved marinade and bring mixture to a boil. Reduce heat to low and return chicken to skillet; cook until chicken is heated through, 2 to 3 minutes.