Mushroom Chicken Piccata

I have a Giada DeLaurentiis recipe for this that I much prefer, but it's thick with butter. So every so often I indulge myself and make it the real way. In the mean time, this is a nice alternative.

4 chicken cutlets (4 oz each)
salt
freshly ground black pepper
4 tsp olive oil, divided
12 oz. crimini mushrooms, quartered
2 tsp minced fresh garlic
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 T capers, with juice

Season chicken with S & P on both sides and heat a large saute pan over medium heat. Add 2 tsp olive oil and warm briefly. Add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.
In the same pan, warm the remaining olive oil. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until red-brown on one side. Flip, add garlic, and cook 2 minutes. Add wine and scrape up any browned bits. Bring to a boil and add broth, return to heat and cook until it's bubbling nicely. Slice 4 thin slices of lemon and add to the pan along with the juice from half the lemon. Add capers and continue cooking sauce till it becomes a glace, about 2 more minutes. Add chicken to the sauce and heat through.
Per serving: 199 calories, 6 g fat, 2 g fiber
makes 4 servings, 4 WW points/serving