If using full size chicken breasts, slice chicken breasts in half to 3/8 to 1/2 inch thick. Place chicken breast in a ziplock bag or cover with plastic wrap and pound thin with a meat tenderizer 2-3 chicken breasts
If using thinly sliced chicken breast slices – you can go right to the breading!
Mix together the flour, salt and pepper . Rinse the chicken pieces in water. Season chicken breasts by Dredging them thoroughly in the flour mixture.
1/3 cup flour, 1/2 tsp Kosher sea salt, 1/2 tsp pepper
Boil water for pasta
Heat non-stick large skillet over medium heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil
1 tbsp butter, 1 tbsp olive oil
Cook chicken breast until brown on both sides and remove from the pan. Cover with foil to keep warm. (about 3-4 min per side)
Reduce heat slightly and add mushrooms, 3 Tbsp butter, and salt
4 oz mushrooms, 3 tbsp butter, 1/4 tsp Kosher sea salt
Saute mushrooms until they begin to brown and remove from pan and set aside with the chicken.
Add wine to the pan and scrape up any brown bits to mix with the wine
1/4 cup white wine
Add butter, garlic and lemon juice to the pan. Stir until butter melts then add cream, cheese and capers
6 tbsp butter, 1 tsp minced garlic, 1 tbsp lemon juice, 1/2 cup heavy cream, 1/4 cup Parmesan cheese, 3 tsp capers
Raise heat until the mixture begins to bubble and thicken slightly. Then return the mushrooms and chicken to the pan
Stir in fresh parsley and serve immediately over angel hair pasta with sliced lemons
1/2 lb angel hair pasta, 1/4 cup fresh parsley