1. Shell and devein shrimp; slice mushrooms; mince shallot or onion.

2. Slice chicken breasts horizontally into thin cutlets. If not evenly thin, pound to 1/8 inch thickness. Cut cutlets into 3" by 2" pieces. On waxed paper, combine 2 tablespoons flour and 3/4 teaspoon salt. Dip chicken pieces into flour mixture.

3. In nonstick 12" skillet over medium-high heat in 1 tablespoon hot olive oil, cook mushrooms until golden. Remove to large bowl.

4. In same skillet over medium-high heat in 2 teaspoons additional hot olive oil, cook shrimp and shallot until shrimp turn opaque throughout. Remove to bowl with mushrooms.

5. In same skillet over medium-high heat, in 1 tablespoon hot olive oil, cook chicken, half at a time, 2 to 3 minutes until chicken loses its pink color throughout; remove to same bowl.

6. In same skillet over medium-high heat, into 1 tablespoon hot olive oil stir 1 tablespoon flour; cook until flour begins to brown slightly, about 30 seconds, stirring constantly. Gradually stir in wine, 1/2 teaspoon salt, and 1 1/4 cups water. Over high heat, heat until sauce boils and thickens slightly; boil 1 minute. Return the chicken mixture to skillet; stir in the capers (or add salt to taste) and heat through. Makes 6 servings.