(My Father's) Easy Chicken Picatta

3 tablespoons olive oil
1 clove chopped garlic
1/2 cup flour
1/2 teaspoon pepper
1/2 teaspoon salt
5 skinless, boneless chicken breast fillets (I like using fillets because they are thinner. If I use thicker chicken breasts, I flatten them with a meat pounder to about 1/2" thick.)
4 tablespoons butter
1/3 cup fresh lemon juice (about 2 lemons)
1/2 cup white wine
1/2 cup chicken broth
3 tablespoons capers
4 sliced mushrooms (optional)

Heat olive oil and garlic in large saute pan. In a small bowl combine flour, salt and pepper. Dredge chicken breasts in flour mixture, shake off excess and saute over medium-high heat for about 5 minutes on each side, until golden brown.

Melt butter in pan with chicken, pour in lemon juice, wine and chicken broth and increase heat. Add capers and mushrooms. Cook until sauce thickens slightly.