In a small bowl, add broth and 2T flour, stir to dissolve flour, add in the lemon juice, set aside

In a sealed plastic bag, place chicken breast in a single layer, and using a mallet or rolling pin, pound chicken to thin cutlets. Depending on how big the chicken breasts are, you may have to do this one or two at a time. Remove from bag to platter to season chicken.

Season cutlets with Italian seasoning, salt & pepper

Place the remaining flour into a shallow bowl or shallow dish

Dredge the chicken in the flour.

Meanwhile, in a large nonstick skillet, heat olive oil over medium-high heat and when hot, add chicken.

Cook each side of the chicken for 2 minutes - flipping after 2 minutes. Remove from pan and set aside to a warm plate or warm platter

To the same pan, in the remaining oil, add the mushrooms, scraping up the browned bits left in the bottom of the pan, and sauté until browned - about 7-8 minutes. Remove and set aside.

To the hot skillet, add the white wine wine vinegar (or white wine), water and garlic.

Simmer until the pan sauce is reduced by half - about 1 minute

Add the chicken and mushrooms back to the pan.

Give the reserved broth-flour mixture a quick stir if the flour has settled, then add it to the pan. Simmer over medium heat until beginning to thicken - about 2-3 minutes.

Add the rinsed capers.

Remove from heat and serve with your favorite side dish!

Don't forget to add a ladle the mushroom sauce to your chicken!