Chicken Piccata with Heirloom Cherry Tomatoes

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• 4-6 thin cut chicken breasts or 2-3 full breasts halved lengthwise
•  Kosher salt
•  Freshly ground pepper
•   1 cup flour for dredging
•  4 tbsp butter
•   Good quality olive oil
•   2 large shallots minced
•  2 -4 cloves garlic, minced
•  4- 6 oz sliced mushrooms (I like cremini)
•  4- 6 oz heirloom cherry tomatoes cut in half
•  1 1/2 cups chicken stock
•  1/4 cup heavy cream (optional)
•  1 lemon juiced
•   2 tbsp capers, drained
•  3- 4 lemon slices

1. Season the chicken with Kosher salt and pepper on both sides.
2.  Place the flour on a plate. Dredge the chicken in the flour and shake off any excess.
3.  Heat 2-4 tablespoons oil in a large skillet over medium-high.  (Cast iron works great for this dish). 
4. Working in batches, sauté chicken breasts until golden brown, about 2 ½ - 3 minutes per side.
5.  Set the chicken aside on a plate. 
6.  Add the shallots and butter to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic, mushrooms and tomatoes and saute for 2-4 minutes longer.
7.  Add the stock and simmer until reduced by about half, about 4-5 minutes.
8.  Reduce heat to low, then stir in the capers, lemon juice, and cream. Season with salt and pepper to taste.  If you want to thicken sauce, make a slurry with a tablespoon each of flour and water and add it to the sauce.
9. Add chicken back to skillet and add sliced lemons.
10. Simmer for a few minutes until chicken is cooked through.   

Serve the chicken with the piccata sauce over pasta or rice.