You may choose to use fresh garlic, finely chopped shallot, and chopped fresh herbs in place of the dried blend. Add 1 clove minced garlic and 1 Tablespoon finely chopped shallot to the pan AFTER the chicken has been browned. Cook and stir until aromatic. Add wine and capers, and reduce the volume of the sauce by half. Fresh herbs can be added when the chicken is returned to the pan, or sprinkled as a garnish when serving.