INGREDIENTS
8
Chicken thighs, boneless skinless
1
Meat pounder
8 oz
Button mushrooms, white thin
2 tbsp
Flat-leaf parsley, fresh
1
Lemon
4 oz
Chicken broth
3 tbsp
Capers
1 cup
All-purpose flour
1/2 tsp
Black pepper, freshly ground
2 tsp
Kosher salt
2 tbsp
Olive oil
3 tbsp
Butter, unsalted
3 oz
White wine
beaker or measuring
gallon freezer bag
12-inch straight-sided sauté pan