1 pound Linguine
1 pound Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper (to Taste)
2 Tablespoons Olive Oil
4 Tablespoons Butter
16 ounces White Mushrooms, Sliced Thin
1 cup Dry White Wine
2 T lemon juice
½ cups half and half
1 heaping tablespoon capers (Next time, I'll add more like 2-3 T)
Parmesan Cheese, For Topping
Cook pasta according to package directions.
Place chicken breasts, one at a time, in between two sheets of saran wrap. Flatten each piece to uniform thickness.
Salt and pepper both sides.
Dredge in flour mixed with Parmesan cheese.
Heat butter and olive oil in a large skillet over medium heat
Fry chicken breasts until golden brown, about 3-4 minutes on each side.
Remove to a plate and set aside.
Throw mushrooms into the pan and stir.
Immediately pour in wine, and then squeeze juice of 1/2 to 1 lemon (or just use 2 T lemon juice if you forget to buy lemons).
Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir.
Add capers and stir.
Turn off heat.
Stir and add salt and pepper to taste.
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
***Um, the chicken was good by itself…the sauce…not a fan. Scott ate it, then we threw the rest out…I will cook the chicken like this again and skip the sauce…maybe I just don’t like this type of flavor???***
And this recipe comes from here: The Pioneer Woman