5 tablespoons olive oil, devided
2 large onions, peeled, sliced, and separated into rings
8 ounces fresh mushrooms, sliced
6 boneless, skinless, chicken breast halves
2/3 cup all-purpose flour, devided
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 cups fat-free chicken broth
1/4 cup capers, drained
1/2 red bell pepper, finally chopped
Praperation
1. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the onions and cook untill golden brown, stirring occationally. Remove from skillet and set aside.
2.Add another 1 tablespoon oil to the same skillet and cook the mushrooms for 3to5 minuates. Set aside in the same bowl with the onions.
3. Place 1 chicken breast between two pieces of plastic wrap or wax paper.
Lightly pound chicken with flat side of a mallet or rolling pin until 1/2-inch thick. Remove wrap. Repeat untill all the chicken has been flatened. Cut each breast into half.
4. Combine 1/3 cup flour, salt,and pepper in flat dish. Dip each side of chicken breast in flour mixture to coat. Heat 2 tablespoons oil in skillet over medium high heat. Brown chicken lightly on both sides. Arrange chicken in one layer in 13-by-9-inch baking dish. Top with onions and mushrooms.
5. Add remaining 1/3 cup flour and remaining 1 tablespoon olive oil to skillet and stir untill all the flour is absorbed. Add chicken broth and stir until mixture boils and thickens to form a gravy. Stir in the capers.
6. Pour the souce over the chicken and vegetables. bake in a 375-degree oven for 25 minuates or until the chicken is cooked all the way through. Sprinkle with chopped red bell pepper.