Slice the chicken breasts thin (I cut off the tenderloins and sliced them in half and also got 3 slices from the remainder of the breasts – so 5 pieces total from each breast). Use a kitchen mallet/tenderizer to flatted the pieces of chicken to the same thickness, about 1/4 inch thick. Season with salt and pepper.

In a medium to large skillet over medium heat, add 2 tablespoons of olive oil.

Put the flour in a flat container or a plate. Remove 1 tablespoon of flour and reserve for later. Place the chicken slices in the flour to coat them.

Shake off the excess flour and place the chicken in the pan. Cook each piece for 3-5 minutes on each side. Once the chicken pieces are cooked, put them on a plate and cover until later.

Note: leave the brown bits stuck to the pan as this will add flavor, unless they are burnt. If that's the case, either clean out the skillet or use a new one.

In the same skillet, add the reaming 2 tablespoons of olive oil. Add the mushrooms and cook until soft, about 4-5 minutes.

Now add the shallots and garlic. Season with salt and pepper. Cook for only 2 minutes.

Pour in the white wine to deglaze the pan. Use your utensil to scrape the bits stuck to the bottom of the pan.

Add the lemon juice, sun dried tomatoes, capers, and basil and sauté for another 1-2 minutes.

Pour in the chicken stock and turn up the to bring the sauce to a boil.

Mix the 1 tablespoon of flour reserved from earlier with a small amount of water to make what's called a slurry. Slowly pour that in while stirring. You will notice the sauce getting thicker.

Reduce the heat to medium and add the chicken back in to the skillet, wiggling them to get the pieces under the sauce. Let simmer for 5 minutes. Mix in the butter ad the very end to give the sauce a silky feel.

Serve over spaghetti or your favorite pasta! Also goes well with double baked mashed potatoes. Garnish with fresh parsley.