boneless skinless chicken breast (one breast per person)
flour
lemon juice
capers
butter
dill weed
8 or 9 fresh mushrooms, sliced (optional)
cooked rice
Cut chicken breasts into 1/2 to 1 inch pieces (size of pieces you want is a personal preference--DH likes larger pieces and I like smaller). Coat well with flour and then make sure all loose flour is off (we use a large wire strainer and keep tapping and tossing the pieces until the excess flour is off).
Melt butter (start with 1/2 stick and adjust as necessary) in a large skillet. Once butter is melted add chicken pieces and brown, stirring often. After the chicken has browned, add mushrooms, lemon juice, dill, and capers. We like a lot of dill in ours--like about 1-2 tsp per 3 chicken breasts--and a lot of lemon, too--about 2-4 tbsp per 3 chicken breasts.
Continue cooking until chicken is cooked through (not but a few minutes). Add more butter and/or lemon juice as necessary to make some extra sauce to go over the rice.