Ingredients
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4 boneless skinless chicken breasts
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1/4 cup flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 tablespoon butter
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1 tablespoon olive oil
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1 1/2 cups chicken broth
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3 tablespoons lemon juice, fresh
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3 tablespoons capers
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1 cup parmesan cheese, freshly grated
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1/4 cup parsley, minced
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8 ounces linguine
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1 cup mushroom, sliced
Instructions
- Between 2 pieces of plastic wrap flatten chicken breasts to 1/4" thickness.
- Mix together salt,pepper and flour.
- Dredge in mixture; shake off excess flour and set aside.
- Heat butter and oil in large skillet until sizzling.
- Saute breasts app 15 minutes being careful not to overcook.
- Remove from skillet and keep warm in Low oven.
- Add mushroom and sauté a few minutes scraping the pan.
- Add remaining ingredients and cook on Med High heat for 5 minutes.
- Return the breasts to the pan and reduce sauce until thickened.
- Meanwhile cook pasta until al dente; drain.
- Place pasta and chicken on serving dish.
- Pour mushroom sauce over both.
- Add more Parmesan cheese and Enjoy!