4, skinless and boneless chicken breasts, pounded out thin

Kosher salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

8 oz button or baby portobello mushrooms

1, 16 oz box angel hair pasta

Add one chicken breast at a time to a sealable bag. Make sure to take all of the air out of the bag. Using a food mallet, pound the chicken breast out thin. You can also use two pieces of wax paper to do this. Or plastic wrap. Whatever you choose. The goal is to have thin breasts of chicken. You can also use a rolling pin to pound them out if you don't have a mallet.

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Add mushrooms to the skillet and sauté for 2-3 minutes. Into the pan with the mushrooms, add the lemon juice, stock and capers. Bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.

Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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