it is ohhh soo good.

(you must say that like chef on early morning Action News 5 in Memphis)

Mary has got me into a new blog. The Pioneer Woman She has tons to offer from hysterical stories, gardening, cooking and photography. My first day on the blog and she has got me cooking. It was a great recipe.

Chicken Scallopine
1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley

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, then squeeze juice of 1/2 to 1 lemon.
Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir.
Turn off heat.
Stir and add salt and pepper to taste.
Don’t undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce.
Generously sprinkle Parmesan

Let me know how yours turns out!