Ingredient

Pasta

• 12 oz uncooked angel hair pasta

Chicken

• 4 boneless skinless chicken breast halves (6 oz each)

• ½ cup all‑purpose flour

• 1¼ tsp salt, divided

• ¾ tsp pepper, divided

• 2 Tbsp olive oil, divided

• 4 Tbsp butter, divided

Vegetables

• ¾ lb sliced fresh mushrooms

Sauce

• 1 cup dry white wine or chicken broth

• 2 Tbsp lemon juice

• ½ cup heavy whipping cream

• 4 tsp capers, drained

Finish

• 1 Tbsp minced fresh parsley

• Optional: Lemon slices, Parmesan cheese

Directions

1. Cook the Pasta Cook the angel hair pasta according to package directions. Drain and set aside.

2. Prepare the Chicken Flatten chicken to ¼‑inch thickness. In a shallow bowl, mix the flour, ¾ tsp salt, and ½ tsp pepper. Dip chicken into the flour mixture, coating both sides; shake off excess.

3. Brown the Chicken In a large skillet, heat 1 Tbsp olive oil and 2 Tbsp butter over medium heat. Add chicken and cook until juices run clear, 3–5 minutes per side. Remove chicken and keep warm.

4. Cook the Mushrooms In the same pan, heat the remaining 1 Tbsp olive oil and 2 Tbsp butter over medium heat. Add the mushrooms and cook until tender, 5–7 minutes.

5. Build the Sauce Add the white wine (or broth) and lemon juice, stirring to loosen browned bits. Bring to a boil and cook until reduced by about half, 5–7 minutes. Reduce heat to low. Stir in the heavy cream, capers, and remaining ½ tsp salt and ¼ tsp pepper; heat through.

6. Serve - Serve the chicken over the angel hair pasta. Spoon the lemon‑cream sauce over top. Sprinkle with fresh parsley. If desired, garnish with lemon slices and Parmesan cheese.

Nutrition Facts —

Per Serving

Calories: 640–720 Total Fat: 32–38 g Saturated Fat: 16–20 g (butter + heavy cream) Cholesterol: 155–185 mg Sodium: 780–950 mg (salt + capers + broth) Total Carbohydrates: 52–60 g Fiber: 2–3 g Sugars: 3–5 g Protein: 34–40 g