I absolutely loved loved loved this dinner. So fresh and delicious and the flavors rocked. Definitely a keeper!
- 1 pound linguine
- 6 boneless, skinless, trimmed chicken breasts
- Salt & Pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 12 ounces white mushrooms, sliced thin
- 1 cup dry white wine
- Chicken broth (optional)
- 1 lemon
- 1/2 cup heavy cream (can use half & half)
- 1 heaping tablespoon capers
- chopped fresh Italian parsley
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, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, 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 undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.