Chicken Scallopine

Pioneer Woman has the best recipes on her blog, and this one is no exception. Aubrey and I both had a long day at work, and this was a quick and easy meal to make our tummies happy. This was my first time cooking with capers, and I don't think I'm a big fan of the tangy taste.... Aubrey either. We both pushed them to the side, and it was perfect.

Ingredients:
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 dry white wine
Chicken broth (optional)... I omitted
Juice of 1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
Chopped fresh Italian parsley

Directions:
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 4-5 minutes on each side. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and lemon juice. 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.