Rinse mushrooms and dry on paper towels.

Combine flour, Montreal Chicken Seasoning and salt and pepper in a gallon sized sealable plastic bag. Add chicken, seal bag, and shake to cover chicken pieces completely.

In a large frying pan, heat oil over medium high heat.

Place beaten eggs in large bowl, and using tongs remove one piece of chicken at a time, dip it into the beaten egg, making sure that all of the chicken is covered and place in frying pan. Fry to golden brown, about 4-5 minutes on each side. Do in batches so as to not crowd the chicken in the frying pan. Set browned chicken on a platter. Cover with tinfoil and set aside. After all chicken has been sauteed, pour out remaining oil and wipe with a paper towel.

Melt 2 tablespoons butter in frying pan over medium low heat. Add shallots and garlic and sauté for about 5 minutes until wilted. Add mushrooms and saute until mushrooms are just cooked.

Combine chicken bullion and cornstarch and stir until smooth. Add to frying pan. Bring to a boil, stirring to keep sauce smooth until thickened. Add capers and lemon juice. Reduce heat to simmer. Add the chicken pieces to frying pan and cover. Cook 5-7 minutes on each side.

Adjust seasonings, adding salt and pepper to taste.

Adjust seasonings, adding salt and pepper to taste.

Plate chicken, adding a couple of spoonfuls of mushrooms, capers, and sauce on top of chicken. Serve with side of rice or pasta.