Ingredients

1. 2 lbs. Chicken Breast or Tenders

2. 1 lb. Pasta, I used Lemon Linguine

3. 2 1/2 tsp. Salt, divided

4. 1/2 tsp. Pepper

5. 1/2 cup Flour

6. 4 Tbsp Butter, divided

7. 4 Tbsp Olive Oil

8. 1 Shallot, minced

9. 1 Garlic Clove, minced

10. 1 1/2 Chicken Stock

11. 1 Lemon, zested & juiced

12. 2 Tbsp Capers, drained

13. 1/2 bundle Parsley, chopped

Make It

1. Season chicken tenders with 2 tsp. of salt and pepper, each side. Sprinkle flour on chicken and rub in, both sides.

2. In the meantime, boil water and cook pasta based on package instructions

3. In a pan, add 2 Tbsps olive oil and 2 Tbsp butter on medium high. Working in batches, cook chicken 3 minutes per side, until golden brown. Set aside

4. Add shallot to pan drippings, cook 1 minute, add garlic, cook another minute

5. Add stock, and simmer until reduced by half; 4-5 minutes

6. Reduce heat to low, stir in remaining 2 Tbsp butter, lemon juice & zest, capers, and season with remaining 1/2 tsp. salt.

7. Turn off heat, garnish with chopped parsley

8. Add pasta to plate and chicken, pour stock over chicken and pasta

9. Enjoy!