Chicken Scallopine

Simple, quick and delicious! Perfect for a cold night. Oh, and it's also husband approved....my husband ate 3 helpings! 

You will need: 

• 1 package of THIN sliced boneless chicken breasts 

• parsley

• light cream OR heavy cream

• 1 package of sliced mushrooms 

 (I used sliced baby portobellos)

• juice of 2 lemons

• 2-3 tablespoons of capers

• 8 tablespoons of butter

• salt and pepper

• 2-3 cups of all purpose flour 

• 1 cup chicken broth

• olive oil 

• fettuccine or 1 box of pasta of your choice 

Start by seasoning the chicken on both sides with salt and pepper. Dredge the chicken on both sides with flour and set aside. 

Heat a large pan on medium flame. Add 4 tablespoons of butter and a few tablespoons if olive oil. Once it gets bubbly and the butter is melted, add the chicken. Depending on how many pieces you have, work in batches of 3. If you put too many pieces in, they won't brown properly. 

Cook for approximately 1 1/2 minutes on each side. Remove, set aside and add next batch of chicken. 

Next, once all chicken is browned, add another 4 tablespoons of butter, 2 tablespoons of olive oil and the mushrooms. 

Sauté for 5 minutes, then add 1 cup chicken broth. 

Continue to cook and for about 2 minutes and it should start to reduce. Add 1/2 cup of cream...(if you like it really creamy, add more.) 

Add the lemon juice and capers.  Reduce to LOW flame. 

Taste the sauce and determine if you want more salt and pepper. Add chicken and parsley. 

Serve over pasta and enjoy!!!