PW's Chicken Scallopine
1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup Chicken broth (I used this instead of 1 cup dry white wine)
1/2 cup heavy cream
1 heaping tablespoon capers
chopped fresh Italian parsley
Flatten chicken breasts to uniform thickness. Salt and pepper both sides...
Heat butter and olive oil in a large skillet over medium heat.
(about 2 minutes on one side and 3 minutes on the other)
Remove to a plate and set aside.
Take the mushrooms...
and throw them mushrooms into the pan and stir.
Immediately pour in chicken broth, (or wine if you so choose), then squeeze juice of 1/2 to 1 lemon.
Pour in cream and stir, then add capers and parsley and stir.
Place pasta and chicken on a platter and top with every last drop of sauce.
Generously sprinkle Parmesan Cheese over the top.
Um, ladies and gentlemen... be prepared to be amazed! It is so, so, so goooooood!!!