Chicken Piccata

• 4 boneless and skinless chicken breast halves
• 1/4 cup (50) all purpose flour
• 1/2 tsp. (2) salt
• 1/2 tsp. (2) black pepper
• 1 tbsp. (15) butter
• 1 tbsp. (15) olive oil
• 1 cup (250) fresh mushrooms, sliced
• 1/2 cup (125) dry white wine
• 2 tbsp. (30) fresh lemon juice
• 2 tbsp. (30) capers, drained
• 1 cup (250) Tre Stelle Grana Padano Parmesan Cheese, grated
• 1/2 cup (125) fresh Italian parsley, chopped
• 4 cups (8) linguini pasta noodles

1. Between two pieces of plastic wrap flatten chicken breasts to 1/4 thickness.
2. Mix together flour, salt and pepper; dredge chicken breasts in mixture, shake off excess flour and set aside.
3. Heat butter and olive oil in a large skillet over medium heat.
4. Add chicken breasts and cook until nicely browned and cooked through: approximately 15 minutes.
5. Remove chicken from skillet and keep warm in a low oven if desired.
6. Scrape skillet to loosen brown bits; add mushrooms, wine, lemon juice and capers to the pan.
7. Increase heat to medium high and cook for 5 minutes.
8. Meanwhile in a large pot of boiling, salted water, cook pasta until al dente and drain.
9. Place pasta and chicken on a serving dish and pour mushroom sauce over both.
10. Top with grated Grana Padano Parmesan and Italian parsley.
11. Makes 4 servings

chicken breast halves, flour, salt, black pepper, butter, olive oil, fresh mushrooms, white wine, lemon juice, capers, parmesan cheese, italian parsley, pasta noodles

Taken from www.foodgeeks.com/recipes/22093 (may not work)