Ingredients:

1 1/2 lb Chicken Breast
1/2 cup flour
1/2 cup cracker crumbs
1 teaspoon salt

1 onion
1/2 lb mushrooms sliced
12 florets of broccoli

2 cups chicken stock
1 lemon squeeze the juice and reserve.
1 tablespoon capers
1 teaspoon black pepper

chopped green onions or parsley
for garnish. (optional)

Diredtions:
1. Slice and pound the chicken into 5-6 oz cutlets or Schnitzels
You can follow Schnitzel prepation Here

2. Blanch the broccoli florets the simmering chicken stock for 30 seconds, then remove onto a plate to cool. I usually use just a bit of chicken boullion in water.

3. Fry up the Schnitzels. I had a smaller pan so I did them 2 at a time, kept them warm in the oven.

4. Saute up the onions in cooking oil and then add the mushrooms.
Finish it off with lemon juice, capers and some of the chicken stock from the broccoli dip to make a thin sauce.

5. I add the the Schnitzels to the finished mushroom sauce to moisten then plate.
Then I put the broccoli florets back in the dip for a few seconds just to heat and garnish
the plate with the Schnitzels, one or two to a plate, depending on how hungry you are.

Here I also topped it off with chopped green onions. That is optional.