Browned chicken breasts over pasta with a lemon, caper and mushroom sauce
- 1-½ cup All-purpose Flour
- 1 Tablespoon Sea Salt
- 1 Tablespoon Pepper
- 1 Tablespoon Cayenne Pepper
- 1 pound Boneless, Skinless Chicken Breasts, Trimmed Of Fat And Pounded Flat With A Mallet
- 2 cups Canola Oil
- 1 Tablespoon Minced Garlic
- ½ pounds Mushrooms, Sliced
- ¾ sticks Butter
- 1 teaspoon Cayenne Pepper
- 1 whole Lemon, Juiced
- 2 cups Chicken Broth
- ½ cups White Wine
- ½ cups All-purpose Flour
- ¼ cups Capers
- 1 pound Penne Pasta, Or Pasta Of Your Choice, Cooked According To Package Directions
- 1 bunch Flat Leaf Parsley
Combine flour, salt, pepper and cayenne in a large mixing bowl. Begin by dredging chicken breasts in flour mixture; set aside.
Heat oil in large fry pan over medium high heat. Add chicken breasts about 3 at a time, turning after about 2-3 minutes, depending on how fast they brown. This will depend on your stovetop; they all cook differently. I say this all the time but I feel like I need to reiterate it because it’s so true: Some heat differently than others.
Remove chicken from the pan and cover with aluminum foil, but save the oil. If there’s more than about 3/4 cup, pour some out.
Put the pan back over heat, reducing to medium. Add garlic and mushrooms. Saute for about 5 minutes, stirring consistently. If this gets too thick, add a tablespoon or two of water to thin it out, but if it’s not thickening, turn the heat up a little. Add butter, cayenne, lemon juice, broth, wine, and flour and bring to a slight boil, whisking constantly to make a roux to the consistency you want.
Reduce heat and add capers, salt and pepper to taste, and remove from heat. Top pasta with chicken and pour sauce on top.
Sprinkle with parsley and serve.