2 boneless, skinless Chicken Breasts, pounded thin, cut in half
salt and pepper to taste
¼ cup all purpose flour
2 Tbsp. Butter
2 Tbsp. Olive Oil
1 cup chicken broth
¾ Cup Heavy Cream
¼ cup capers
Chopped parsley, for garnish
1/2 pound spaghetti
Cook spaghetti according to package directions.
Heat butter and oil in a large skillet over medium heat.
Season flour with salt and pepper, to taste and dredge chicken in flour. Place the chicken in the skillet. Cook for about 6 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
Turn the heat to medium low. Add broth, juice from lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed, (you probably won't need much salt because the capers are so salty!). Allow the sauce to cook and bubble for about 3 minutes.
Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.
Recipe adapted from The Recipe Critic