Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     skinless boneless chicken breast halves
     1/4           cup  white wine
  3        tablespoons  olive oil
  2        tablespoons  lemon rind -- grated
  2        tablespoons  lemon juice
  1         tablespoon  fresh thyme -- chopped
  1           teaspoon  black peppercorns -- cracked
  2             cloves  garlic -- minced
     1/2      teaspoon  dijon mustard
                        pimch sugar
  3               cups  mushrooms -- sliced
     1/2           cup  chicken stock
  1         tablespoon  butter -- in pieces
  2        tablespoons  capers
                        salt to taste

Preparation:

1. Arrange chicken in single layer in glass baking dish. 2. Whisk together wine, 2 Tbsp of the oil, lemon ring and juice, peppercorns, garlic,mustard and sugar; pour over chicken. Cover and marinate at room temperature for 20 minutes, turning once. 3. In a large skillet heat remaining oil over medium-high heat; cook mushrooms, stirring occasionally for about 3 minutes or until golden brown. Transfer to a plate; cover and keep warm. 4. Add stock and reserved marinade to pan; bring to boil, stirring to scrape up brown bits. Cook for 3 minutes. 5. Whisk in butter just until melted, add capers. REturn chicken and mushrooms to pan along with any juices; cook turning chicken to coat for about 1 minute or until heated through. Season with salt to taste.

Nutritional Information:

231 Calories (kcal); 10g Total Fat; (42% calories from fat); 28g Protein; 4g Carbohydrate; 74mg Cholesterol; 309mg Sodium