This looked a little different than some of the chicken dishes I've made lately, and it sure was tasty, as well as easy! I love the combination of lemon, capers, and white wine. I'm sure you could also throw in a minced garlic clove right before the mushrooms and it would be wonderful!
1 pound linguine
6 boneless, skinless trimmed chicken breasts
Salt and pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup white wine
1/2 cup heavy cream or half & half
1 heaping tablespoons capers
3 tablespoons chopped fresh parsley
Grated Parmesan cheese
1. Cook pasta according to package directions.
2. Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.
3. Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown (abour 2-3 minutes each side). Remove to a plate and set aside.
4. Throw mushrooms into the pan and stir. Immediately pour in white wine, and squeeze in the juice of half a lemon. Allow mushrooms to cook vigirously for about a minute, until sauce darkens and reduces.
5. Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste.
6. Place pasta and chicken on a platter and top with sauce. Generously sprinkle with Parmesan cheese and serve.