Directions

1. Remove any extra fat or gristle from the chicken. Mix the flour, salt, pepper, and garlic in a resealable plastic bag. Shake each piece of chicken in the flour mixture.
   

2. In a large skillet over medium-high heat, heat the oil and 2 tablespoons of the butter until melted. Brown the chicken on both sides until light brown, about 4 minutes per side. Remove the chicken to a platter.
   

3. Leave all the frying juices in the pan, add the wine, stir, and bring to a boil.
   

4. Immediately add the lemon juice, broth, and the remaining 2 tablespoons butter.
   

5. Place the chicken and mushrooms in the pan, cover, and simmer 10 to 15 minutes. Add the capers and cook covered 2 to 3 minutes. Remove the chicken to a platter and keep warm in a 175-degree oven. To thicken the sauce (if desired), add a dusting of flour and whisk until smooth. Increase the heat and simmer briskly to reduce the liquid and concentrate the sauce.
   

6. Spoon sauce over each chicken breast and serve immediately.