-One pan with oil and butter as well as a pan for your pasta water, heat both
-Lightly dredge your chicken with flour, season with salt and pepper, and pan fry till you have a nice golden color (couple minutes both sides)
-With remaining bits in pan, add sliced mushroom, couple tablespoons butter, about 3/4 c chicken stock, lemon juice, and capers.
Warm and reduce on medium low, return chicken to pan to finish cooking,
Serve w/ fresh parsley