3-5 Boneless Skinless Chicken Breast, cut thin
1 C Bread Crumb (I use GF)
Salt and Pepper, to taste
1/4C Cooking Oil (I used 2T Butter, 2T Olive Oil)
1/2 C White Wine(can use Chicken Broth)
1C Chicken Broth
1/4C Heavy Cream (Can use heavy whipping cream or milk)
2 Clove Garlic, minced
3-4T Capers, drained
2T Lemon Juice
1 Slice of Lemon, quarted
1/2tsp.Salt(can add more to taste)
1/4tsp. Pepper(can add more to taste)
1/3 C Mushrooms, sliced thin (optional)
-In large skillet, over medium to medium/high heat, heat cooking oil (you will know cooking oil is hot enough if you sprinkle a drop of water and it bubbles or makes sizzling sound. If it pops your temperature is too high and reduce temp.)
-In shallow bowl, mix flour, salt and pepper. Coat both sides of chicken with mixture. You don’t want a thick coating, so make sure to shake off excess mixture from chicken. Place coated chicken in hot skillet, frying about 5-7 minutes per side. You want a light brown color, and please ensure chicken is done before serving.
-Place cooked chicken on plate and top with foil, this will ensure chicken doesn’t dry out as it sits and it will help aid in keeping warm
-Don’t drain pan, reduce heat to medium/low-medium. Pour 1/4C wine in pan, using a whisk to get all droppings from fried chicken off bottom of pan. Add in Cornstarch, stir constantly until roux like mixture forms. Pour in Chicken Broth, rest of wine, and heavy cream. Whisk constantly until cornstarch mixture is well combined.
-Add in remaining ingredients except Capers and bring mixture to simmer. Cover pan and lower heat, simmer 10-15 minutes, remove from heat. Stir in capers.
-Place pasta below chicken, and pour sauce over chicken and pasta. Enjoy.