1 lb spaghetti (depends on how much you can eat!)
1 lb boneless, skinless chicken breasts, pounded thin
Salt and pepper, to taste
1/2 cup all-purpose flour
4 Tbsp. butter
2 Tbsp. oil
2 cloves garlic, minced
1 shallot, diced
4 oz Baby Bella sliced mushrooms
1/2 cup chicken broth
1/4 cup dry white wine (or just use more chicken broth)
Juice and zest of 1 lemon
1/4 cup heavy cream
1/2 jar of capers, drained
2 Tbsp. fresh parsley, chopped
1 Cook pasta according to package instructions and drain well. (I like to cook it in half water and half chicken broth to add a little flavor)
2 Cut chicken in half parallel. Place in between two pieces of cling wrap and pound thin. Season chicken with salt and pepper. In a bowl add the flour and a little more salt and pepper. Give it a stir and batter the chicken pieces.
3 Melt 2 Tbsp. butter and 2 Tbsp. oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5 minutes on each side. Set aside and cover to keep warm.
4 Deglaze the pan with the wine. (If chicken burns while cooking, I would use a new pan or wash the pan). Melt the remaining 2 Tbsp. butter in the skillet. Add the minced garlic, shallots, and mushrooms. Cook, stirring frequently, until fragrant.
5 Stir in the chicken broth, lemon juice & zest, and white wine (if you had to start over with a clean pan). Give it a stir and cook until slightly reduced, about 5 minutes.
6 Slowly whisk in heavy cream until slightly thickened
7 Stir in the capers and cook for a couple minutes, until warmed.
8 On a plate, place spaghetti with the chicken on top. Pour over sauce and garnish with parsley