This is so yummy. It has a nice tangy flavor. Chris picked out the mushrooms but I love them so it was right up my alley.
Here is what you need.
4-5 chicken tenders.
2ish tablespoons of capers
a bunch of mushrooms (like crimini but you can use white too)
2 lemons
parselt
3/4 cup of cream
1/2 cup of white wine
salt and pepper to taste
1 pound of pasta (I started off with linguini but then I decided to use Orcchiette)
flour for breading
Parmesan for tapping
olive oil
Heat a large skillet with olive oil on medium heat
Mix salt and pepper into some flour together for breading
Saute in pan and flip after a few min when golden brown and remove from pan and keep warm in oven.
Thinly slice mushrooms and add to pan and cook over medium heat. Add oil as needed. When most of the liquid has left the mushrooms add salt and pepper to taste.
Add 1 cup of white wine and cook for a min and then add the juice from 1 lemon and cook for a min until it started to turn golden brown
Add capers and a tablespoon of parsley and simmer for a few min until it thickens
You can grate in some Parmesan if you want. Place warm chicken on hot pasta and spoon on sauce and enjoy.
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