Lemon Mushroom Herb Chicken

Ingredients

• 0.5 cup butter 
• 2 tablespoons capers 
• 10.5 ounce condensed chicken broth canned
• 10.8 ounce cream of mushroom soup canned
• 2 tablespoons basil dried
• 1 tablespoon parsley dried
• 0.5 tablespoon thyme leaves dried
• 0.3 cup cooking wine dry white
• 1 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 1 teaspoon garlic powder 
• 0.5 teaspoon ground pepper black
• 1  juice of lemon juiced
• 1 tablespoon lemon zest grated
• 1 teaspoon paprika 
• 1 teaspoon salt 
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• frying pan

Directions

1. In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
2. Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
3. Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear.
4. Garnish with parsley, capers, and lemon zest.