Mediterranean Chicken with Capers

I just have to share this delicious photo and recipe. I sort of combined a couple recipes I found on the internet with my own inventions and wha lah! I call it Mediterranean because, well, it was a Mediterranean raised chicken and the recipe includes capers, which are grown here!

Here it tis:
First I sautéed some garlic in a pan. Then I added chicken broth. Then I put in four boneless, skinless chicken breasts.
I let them slow simmer cook. Turned them over a few times. Once the chicken was mostly cooked I poured off some of the broth to use later.
In a separate pan I sautéed onions, red bell peppers, and mushrooms. Not sure what kind of mushroom. There are so many different kinds sold here in the stores! It wasn't the boring little salad ones we have back home. Bigger and more fragrant.
Okay so I sautéed the veggies and then added them to the chicken.
In a little sauce pan I melted some butter and then added a little bit of flour. I mixed the flour and melted butter into a sort of creamy paste. Then, with the heat on med-low I added a little milk. Stirred until it thickened. Then added more. It's amazing how such a small amount of flour can thicken a lot of liquid. I probably used about a cup or so of milk and then started adding in the leftover broth. Once I had about 2 cups of thickened milk-broth mixture I added it to the chicken and turned the heat on low. At this point I added the capers.

I then let it all simmer together for 30 min or whenever Carlos finally came home. It was delicious! I've made it before with other vegetables. I've also made it without the four-butter-milk, but I like the creamy texture it makes. You could probably use real cream, but this is sort of a cheap substitute. If any of you more experienced cooks have any recommendations for making this better, let me know!!

I would like to note that the pan is one of these new ceramic coated pans. I looked all over for a regular stainless steel pan and they don't seem to exist. It's def hard to find a cast iron pan! Either the yucky teflon or this new ceramic option. There are still warning signs that say to only use wooden utensils and not to scratch it so I wonder how safe it really is.