Chicken Piccata My Way

This is my version of Chicen Piccata. I tried this in a very popular Dallas restaurant and worked with it until I perfected it. I have now served this several times and am always asked for the recipe
Prep:15m Cook:30m Servings:8

Ingredients
8 boneless skinless chicken breasts
1 cup buttermilk
1/2 cup all purpose flour
2 teaspoons Mrs. Dash seasoning mix
2 teaspoons lemon pepper
1/2 cup heavy whipping cream
1 cup white cooking wine
1 small jar capers and juice
1 large lemon sliced into 8 slices
2 tablespoons fresh lemon juice
1 small white onion diced
3 sprigs fresh thyme
3 sprigs fresh rosemary
1/4 cup extra virgin olive oil

Directions
1-.Rinse and pat dry the chicken.
2-.Combine flour, Mrs. Dash and lemon pepper in a pie plate.
3-.In separate pie plate pour the buttermilk.
4-.Heat oil in heavy skillet.
5-.Dip chicken breasts in buttermilk and then in flour mixture.
6-.Redip chicken in buttermilk and then flour mixture again.
7-.Heat in oil until browned on both sides.
8-.Transfer chicken to casserole dish.
9-.Pour whiping cream, cooking wine, capers with juice, lemon juice, only, thyme and rosemary in skillet that chicken was removed from.
10-.Simmer for 10 minutes to allow flavor to blend.
11-.Pour sauce over chicken breasts then top with lemon slices.
12-.Bake in 350 oven for 30 minutes.