Preheat oven to 300°F. Pat the chicken dry and season all over with salt and pepper.

On a large plate, combine the Wondra with salt, pepper, and paprika. Dredge the chicken in the flour and shake off excess.

Heat the vegetable oil in a wide skillet. Once hot, add the chicken, cooking in batches if needed, for 3-6 minutes per side until very well-browned. Transfer to an oven safe dish and transfer to the oven as you prepare the rest of the meal.

Drain off the excess oil and flour from the skillet and pat it dry.

Melt the butter in the skillet and added the diced onion and sliced mushrooms. Cook, stirring regularly, for 8-9 minutes or until the mushrooms are very well-browned and the onions are cooked through. Add the garlic and cook for 45 seconds until fragrant.

Season with salt, pepper, and crushed red pepper. Add the tomatoes, caper berries, and chicken stock and bring to a boil. Reduce heat and simmer for 10-15 minutes until thickened and reduced, adding more stock as necessary.

As the caperberry sauce simmers, cook the rice. Combine the rice, water, and salt in a saucepan and bring to a boil. Reduce heat, stir once, cover and simmer for 15 minutes. Turn off the heat and rest for 5 minutes.

In a separate bowl, combine the parsley, melted butter, and capers. Season with salt. Stir into the cooked rice until well-combined. Keep warm.

Pour the heavy cream into the caper berry sauce and add the parsley. Stir to combine. Taste and season to your preferences and cook an additional 5-6 minutes until thickened.

Arrange the cooked chicken in the sauce.

Divide the lemon-caper rice between plates and spoon the sauce on top. Place a piece of chicken on top and spoon more sauce over. Garnish with more parsley, if desired. Enjoy!