- 8 Boneless Skinless Chicken Breast
- 1 1/2 cup Flour
- Salt & Cracked Black Pepper
- 2 Lemons
- 1/2 cup of Capers
- 1 1/4 cup Chicken Stock
- 11 Tbsp. Butter
- 7 Tbsp. Olive Oil
- 5 oz. White Button Mushrooms ( My Family enjoys this in their recipe but generally doesn’t go in the classic recipe)
- Handful of Fresh Parsley Chopped
Season your flour with salt and pepper, dredge your chicken cutlets in the flour
mixture and set aside. In a large skillet heat half of your butter and half of your olive oil , proceed to cook your cutlets in your skillet. Lightly brown the cutlets about 3 minutes on each side as needed. Add the rest of the butter and olive oil. Once all the cutlets are sautéed set aside. Sauté your mushrooms and capers in the butter and oil. Add your Chicken stock scraping the bottom of your skillet. Proceed to start cooking your pasta according to the manufacturing directions. While you’re water is coming to a boil, put the cutlets back in to the skillet and heat. Squeeze the juice of 1 1/2 lemmon over the cutlets. The remaining half slices place on top with the chopped parsley just before serving. Reserve enough juice for your pasta, plate and serve!
Love ❤️ Thru Food is my Motto !