Chicken Scallopine

PW's Chicken Scallopine

1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
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 Lemon
1/2 cup heavy cream
1 heaping tablespoon capers
chopped fresh Italian parsley

Cook pasta according to package directions.

Flatten chicken breasts to uniform thickness. Salt and pepper both sides...

...then dredge in flour.

Heat butter and olive oil in a large skillet over medium heat.

Fry chicken breasts until golden brown.

(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.

Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, then add capers and parsley and stir.

Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!

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!!!