Georgia and I were pretty exhausted after our jog tonight. Too bad I didn't get to relax like she did!
I seasoned the very thin chicken breasts with sea salt, ground black pepper, garlic powder, crushed red pepper and sauteed them in extra virgin olive oil and minced garlic.
Once the breasts were almost cooked all of the way through, I added some chicken broth, capers, sliced mushrooms and fresh lemon juice.
I served the chicken on top of a fresh bed of spinach, and alongside some of hubby's favorite mushroom agnilotti.
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