Chicken Scallopini

Ingredients

• 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 cup butter

• 1 lb. linguini pasta, cooked

Instructions

1. Place each chicken breast in a plastic bag. Using a meat mallet, pound to about ¼-inch thickness.

2. Heat a about 1 TB of oil and 2 T. butter in a large skillet

3. Coat chicken in breadcrumbs and saute in your skillet, turning until brown and cooked through. Remove chicken from pan.

4. 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

5. Season with salt and pepper and add capers.

6. Cook pasta according to box directions. Add lemon butter sauce to pasta and toss.

7. Add cut chicken over pasta. Garnish with parsley and serve.