Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds chicken breast
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons butter (divided)
  • 1 tablespoon oil
  • 8 ounces portobello mushrooms (sliced)
  • 1/4 teaspoon salt
  • 1/4 cup dry white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon capers
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh chopped parsley
  • Cooked angel hair pasta or another type of pasta.

Instruction

  • Slice chicken breasts in half, they should be about ⅜ to ½-inch thick after cutting.
  • Place the chicken breasts between plastic wrap and pound them with a meat mallet until they are ¼-inch thick.
  • Season chicken breasts with salt and pepper.
  • Heat a large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil.
  • Place chicken breasts in the skillet and cook them until brown on both sides. Remove them from the skillet.
  • Reduce the heat slightly and add mushrooms, 1 tablespoon butter, and a sprinkle of salt.
  • Sauté the mushrooms until they just begin to brown. Remove the mushrooms from the skillet.
  • Add dry white wine to the pan and scrape the browned bits off the bottom of the skillet with a wooden spoon.
  • Add 4 tablespoons butter, lemon juice, and capers to the skillet. Stir to combine.
  • Add heavy cream. Increase heat until the mixture begins to bubble.
  • Return mushrooms and chicken to the pan.
  • Stir in fresh parsley and serve immediately with cooked angel hair pasta or other pasta of your choice.