Ingredients
Scale
- 1lb linguini (cooked and drained)
- 6 boneless skinless chicken breasts (pounded to an even thickness)
- 1 1/2 cups flour
- Salt and pepper (for seasoning)
- 2 tablespoons olive oil
- 4 tablespoons butter
- 12 ounces of fresh mushrooms (sliced)
- Parmesan Cheese
- Sauce-
- ¼ cup butter
- The juice of 1 lemon
- ½ cup heavy cream
- 1 cup dry white wine
- 1 tablespoons capers
- 3 tablespoons fresh parsley (chopped)
Instructions
- Season chicken breasts on both sides with salt and pepper. Dredge in flour on both sides. In a large skillet heat oil and 4 tablespoons of butter over medium heat.
- Fry chicken breasts on both sides until fully cooked golden brown. Transfer to a plate and keep warm in the oven.
- Melt butter in the same pan, add sliced mushrooms and stir fry for a few seconds.
- Pour in the wine, lemon juice, and stir to combine.
- Bring to a boil and cook for about 1 minute until the sauce has reduced. Pour and stir in cream, add capers, and add salt and pepper to taste.
- Add parsley and remove from heat.
Pour sauce over chicken and linguini and top with parmesan cheese.