4 chicken breast skinless, boneless
Oil, for sautéing chicken
Butter, for sautéing chicken
2 C. Italian seasoned breadcrumbs or Panko
¼ t. salt
¼ t. black pepper
Lemon Butter sauce
4 oz. fresh lemon juice
2 oz. white wine
4 oz. heavy cream
1 lb. butter
1 lb. linguini pasta, cooked
-Place each chicken breast in a plastic bag. Using a meat mallet, pound to about ¼-inch thickness.
-Heat a about 1 TB of oil and 2 T. butter in a large skillet
-Coat chicken in breadcrumbs and saute in your skillet, turning until brown and cooked through. Remove chicken from pan.
-In a medium pan, bring to boil, lemon juice and white wine on medium heat. Reduce by one-third. Add cream and simmer until mixture thickens. Slowly add your butter until incorporated
-Season with salt and pepper and add capers.
-Cook pasta according to box directions. Add lemon butter sauce to pasta and toss.
-Add cut chicken over pasta. Garnish with parsley and serve.