4 to 6 servings
Prepare chicken breast pieces or tenders for sautéing. May pound chicken pieces flat with the broad side of a French knife or meat mallet, if desired. Dredge chicken slices in flour, coating each piece lightly, if desired.
In a large heavy skillet, heat 1 tablespoon olive oil over moderate heat. (May also lightly coat skillet with olive oil-flavored non-caloric vegetable cooking spray, if desired, before adding olive oil.) Add garlic and mushrooms, if desired; sauté, stirring frequently, over moderate heat, until garlic and mushrooms are just tender but not browned. Remove mushrooms with a slotted spoon and set aside, draining drippings and garlic back into skillet. Add remaining olive oil and chicken to skillet and sauté, turning (over) each piece once, over moderate heat, until lightly browned and fork tender; do not overcook as meat will become tough. Squeeze lemon(s) or lime(s) over meat. Arrange meat slices on each dinner plate, spoon skillet drippings over each portion and top each with mushrooms (if used), dividing evenly. Garnish each serving with capers, if desired, additional lemon or lime slices or wedges, and minced parsley. Serve immediately.
Grilling Method: Arrange a sheet of heavy-duty aluminum foil on a grill rack at the highest level of a charcoal or gas grill over medium coals (ash gray and very glowing) or medium to high setting of a gas grill; add 1 to 2 tablespoons olive oil and allow to heat. Add garlic and chicken pieces and grill about 3 to 4 minutes or until browned on the under side of the chicken pieces; turn (over) chicken pieces, add mushrooms to foil, if using, and continue grilling until chicken pieces are fork tender and done and mushrooms lightly browned and just tender. Do not overcook. Squeeze lemons or limes over the chicken pieces. Serve as previously directed.
Variation: Omit chicken; use veal scaloppini (very thin pieces of boneless veal) or thin uncooked turkey breast pieces.