Ingredients
| 8 oz boneless, skinless chicken breast |
| 1 as needed flour |
| 1 tbsp olive oil |
| 2 tbsp unsalted butter |
| 6 oz mushrooms |
| 1⁄4 cup white wine |
| 1 as needed chicken stock |
| 1 whole lemon |
| 1⁄4 cup heavy cream |
| 1 tsp capers |
| 1 as needed Italian parsley |
| 1 as needed parmesan cheese |
Directions
- Cook pasta according to package directions.
- Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
- Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
- Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!
- Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
Source : allrecipes.com
