1 lb. thinly sliced chicken breast or tenders
1 Tbsp. ghee
1 Tbsp. olive oil
Juice from one lemon, divided
1/4 c. chicken broth, divided
1 Tbsp. capers, drained and rinsed, divided
10 oz mushrooms, white button or baby bellas
Lay chicken on a plastic cutting board, and cover with plastic wrap. Pound the pieces out to get them as thin as possible. Season the pieces with salt and pepper.
In a large skillet over medium heat, melt the butter and heat it with the olive oil. When it's hot, saute half the chicken in a single layer until it begins to brown, about 4 minutes on each side. Add half the lemon juice, half the broth, and half the capers. Cover the pan and cook for 2 more minutes. Transfer the chicken to a serving plate. Repeat for the rest of the chicken.
Saute the mushrooms in the same pan for about 5 minutes. Serve the chicken topped with the mushrooms and sauce.
Notes: We haven't tried this yet. I think we'll have it over zoodles.