Between two pieces of plastic wrap flatten chicken breasts to 1/4” thickness. Mix together flour, salt and pepper; dredge chicken breasts in mixture, shake off excess flour and set aside. Heat butter and olive oil in a large skillet over medium heat. Add chicken breasts and cook until nicely browned and cooked through: approximately 15 minutes. Remove chicken from skillet and keep warm in a low oven if desired. Scrape skillet to loosen brown bits; add mushrooms, wine, lemon juice and capers to the pan. Increase heat to medium high and cook for 5 minutes. Meanwhile in a large pot of boiling, salted water, cook pasta until al dente and drain.
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