Directions
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
2. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
3. Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
4. Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste.
5. Stir in capers (the blend so well with the lemon! It will taste so good!).
Serve immediately with pasta and chicken, garnished with parsley, if desired.
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