Ingredients :
- 12 ounces uncooked angel hair pasta
- 4 boneless skinless chicken breast halves
- 1/2 cup all-purpose flour
- 1-1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 2 tablespoons olive oil, divided
- 4 tablespoons butter, divided
- 3/4 pound sliced fresh mushrooms
- 1 cup dry white wine or chicken broth
- 2 tablespoons lemon juice
- 1/2 cup heavy whipping cream
- 4 teaspoons capers, drained
- 1 tablespoon minced fresh parsley
- Optional: Lemon slices and Parmesan cheese
Directions :
- Cook pasta according to package directions.
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, mix flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip chicken in flour mixture to coat both sides; shake off excess.
- In a large skillet, heat 1 tablespoon oil and 2 tablespoons butter over medium heat; add chicken. Cook until chicken juices run clear, 3-5 minutes on each side. Remove and keep warm.
- In same pan, heat remaining 1 tablespoon oil and 2 tablespoons butter over medium heat; add mushrooms. Cook and stir until tender, 5-7 minutes. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by about half, 5-7 minutes. Reduce heat to low. Stir in cream, capers and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; heat through.
- Drain pasta. Serve chicken with pasta and sauce. Sprinkle with parsley and, if desired, serve with lemon and Parmesan cheese.
