-
1
Combine flour, salt, pepper and cayenne in a large mixing bowl.
-
2
Begin by dredging chicken breasts in flour mixture; set aside.
-
3
Heat oil in large fry pan over medium high heat.
-
4
Add chicken breasts about 3 at a time, turning after about 2-3 minutes, depending on how fast they brown.
-
5
This will depend on your stovetop; they all cook differently.
-
6
I say this all the time but I feel like I need to reiterate it because its so true: Some heat differently than others.
-
7
Remove chicken from the pan and cover with aluminum foil, but save the oil.
-
8
If theres more than about 3/4 cup, pour some out.
-
9
Put the pan back over heat, reducing to medium.
-
10
Add garlic and mushrooms.
-
11
Saute for about 5 minutes, stirring consistently.
-
12
If this gets too thick, add a tablespoon or two of water to thin it out, but if its not thickening, turn the heat up a little.
-
13
Add butter, cayenne, lemon juice, broth, wine, and flour and bring to a slight boil, whisking constantly to make a roux to the consistency you want.
-
14
Reduce heat and add capers, salt and pepper to taste, and remove from heat.
-
15
Top pasta with chicken and pour sauce on top.
-
16
Sprinkle with parsley and serve.
