**Chicken Scallopine

from thepinoneerwoman.com


Ingredients
1 pound Linguine ( i used 1/2 spinach and 1/2 whole wheat spaghetti)
4- 6 whole Boneless, Skinless, Trimmed Chicken Breasts
Salt And Pepper, to taste
Flour

2 Tablespoons Olive Oil
4 Tablespoons Butter
10 ounces, weight White Mushrooms, Sliced Thin (prepackaged from Trader joes)
1 cup Dry White Wine ( i used just white wine)
1 teaspoon of Chicken Broth
1 whole Lemon
½ cups Heavy Cream (can Use Half-and-Half)
Chopped Fresh Italian Parsley

Parmesan Cheese, For Topping

Preparation Instructions

Cook pasta according to package directions.

Cut chicken breast in half then flatten chicken breasts to uniform thickness with mallet over wax paper (the thinner the better.)

Salt and pepper both sides, then dredge in flour.

Heat butter (2 table) and olive oil in a large skillet over medium heat.
Fry chicken breasts until golden brown. Remove to a plate and set aside. ( add more butter if needed)

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( I triple this sauce when I am cooking 6 chickens, but not mushrooms)

Throw mushrooms into the pan and stir.
Immediately pour in wine and chicken broth, and then squeeze 1 lemon.
Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.

Pour in cream and stir, parsley and stir.

Turn off heat. Stir and add salt and pepper to taste. Don’t under salt!

Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.