Directions

1. Heat a large skillet over medium high heat. Prepare your chicken by slicing each breast in half horizontally, essentially making each breast into two, thinly sliced breasts. Season on both sides with salt and fresh cracked pepper.

2. Dredge each piece of chicken individually in flour, shaking off any excess until only a thin layer of flour remains on all sides of the chicken.

3. Add 3 Tbsp butter and 2 Tbsp olive oil to your pan. When butter is melted, cook chicken, working in batches so as not to crowd the pan, until both sides are golden brown. Pull first batch when done, add another 3 Tbsp butter and 2 Tbsp olive oil and cook your 2nd batch of chicken. Adjust heat if pan is getting too hot. You don’t want to burn your butter. Pull chicken and set aside on a paper towel lined plate.

4. Add shallots to pan and cook until soft and fragrant, about one minute, then add garlic and cook for an additional minute. Pour in chicken broth, bring to a simmer, and cook until reduced by about half.

5. Meanwhile, bring a large pot of salted water to a boil. Cook pasta to Al dente, per package instructions.

   

6. Once sauce is reduced, add remaining butter, lemon juice, zest, and capers.

   

7. Finish pasta in your sauce. Plate with your chicken and garnish with fresh parsley and lemon slices. Spoon over any additional sauce. Pair with any tasty white wine of your preference.