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1
First, prepare the chicken.
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2
Cut the three breasts in half lengthwise.
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3
Then cover them in a layer of plastic wrap and gently pound each half out with a meat mallet to be thinner and wider.
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4
This makes them a perfect portion and easy size to cook through to perfection.
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5
Set the chicken aside.
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6
Then whisk the flour, garlic powder, salt and pepper together in a bowl to make the dredging mixture.
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7
Set that aside too.
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8
Heat the olive oil and butter in a large skillet with deep sides over medium high heat.
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9
Once it is bubbling, dredge three of the chicken cutlets through the flour mixture, shaking off the excess, and get them into the pan.
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10
Let them cook for about 4 minutes on each side, then remove them to a plate.
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11
Repeat with the last 3 pieces and remove them to the plate too.
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12
Pour the chicken stock, lemon juice, lemon zest and capers into the pan, scraping up any brown bits.
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13
Let the mixture come to a gentle boil while you give it a stir.
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14
Return the chicken to the pan and let it simmer in the sauce for 10 minutes.
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15
While the chicken simmers, bring a large pot of water to a boil.
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16
Cook the linguine just until it is tender for about 810 minutes, then drain it.
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17
The chicken should be done by this point.
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18
Remove it back to the plate and whisk in the extra 2 tablespoons of butter.
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19
Toss the pasta in the sauce, then take the pan off of the heat.
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20
Serve the chicken over the pasta and sprinkle lots of fresh parsley on top.
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21
Enjoy!
