Ingredients
| 4 | boneless and skinless chicken breast halves | | 1/4 cup (50) | all purpose flour | | 1/2 tsp. (2) | salt | | 1/2 tsp. (2) | black pepper | | 1 tbsp. (15) | butter | | 1 tbsp. (15) | olive oil | | 1 cup (250) | fresh mushrooms, sliced | | 1/2 cup (125) | dry white wine | | 2 tbsp. (30) | fresh lemon juice | | 2 tbsp. (30) | capers, drained | | 1 cup (250) | Tre Stelle® Grana Padano Parmesan Cheese, grated | | 1/2 cup (125) | fresh Italian parsley, chopped | | 4 cups (8) | linguini pasta noodles |
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Instructions
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.
Place pasta and chicken on a serving dish and pour mushroom sauce over both. Top with grated Grana Padano Parmesan and Italian parsley.
Makes 4 servings
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