Prep Time: 15 Minutes
450 gms of Penne
6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Olive Oil
4 Tablespoons Butter
350 gms, White Mushrooms, Sliced Thin
1 cup Dry White Wine
Chicken Broth (optional)
1 whole Lemon
1/2 cup Heavy Cream (can Use Half-and-Half)
1 teaspoon (heaping) Capers
Chopped Fresh Italian Parsley
Parmesan Cheese, For Topping
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat.
Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine and chicken broth (optional), and then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and still, and then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste.
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
(The recipe has been shared by Chef Sridhar Sigatapu,Grand Mercure Hotel, Bangalore)