Baked Chicken With Lime,Scallions, Mushrooms & Capers - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
1/2 cup all-purpose flour, for dredging
5 tablespoons unsalted butter
8 ounces sliced fresh mushrooms
2/3 cup minced scallion (white and green part)
2 tablespoons capers, rinsed
1 large garlic clove, minced (or more if you like)
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper (freshly ground)
1 tablespoon fresh lime juice
2 teaspoons minced lime zest
1 tablespoon chopped parsley
1 tablespoon fine dry breadcrumb

Preparation

Preheat oven to 400 degrees.
Trim off any fat or membranes from the chicken.
Pound thicker ends lightly to flatten to an even thickness.
Dredge the chicken in flour; shake off excess.
In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
Add chicken and saute, turning once, until golden brown, about 3 mins per side.
Remove to plate. Keep warm.
Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
Cook until softened, about 5 minutes.
Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
Add chicken and season with salt and pepper.
Drizzle on the lime juice.
Cover with remaining sauce.
Sprinkly on the lime zest, parsley and bread crumbs.
Dot with remaining Tbs butter.
Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
Serve at once.