Gina & Guiseppe's Lemon Chicken Scaloppine

Lemon Chicken Scaloppine 

4 half skinless chicken breasts
8 Tbsp. butter, divided
1-1/2 c. white wine
2 Tbsp. capers
2 Tbsp. fresh garlic, minced
1 Lemon, cut into thin slices, seeds removed
3/4 C. fresh lemon juice
8 Oz. sliced mushrooms
2 Tbsp. bread crumbs
1/2 Tsp. salt
1/4 Tsp. pepper, heavy grind

(flour, salt & pepper mixture for dusting chicken)
16 oz dry angel hair pasta

In large skillet over medium heat melt 4oz butter, add sliced mushrooms and saute till tender. 
Remove from pan.

Place chicken breast one at a time in large plastic bag. 
Pound with flat mallet till the thickness is uniform, allowing chicken to cook evenly. 
Remove from bag and dust with flour, salt and pepper.  Repeat above with remaining breasts.

Melt remaining 4 oz of butter in same skillet, add garlic and chicken over medium heat.
Flash cook chicken. (chicken will finish in the oven.) Reduce heat to low.

Add white wine, mushrooms, capers and lemon juice to skillet.
Cover and simmer for 10 minutes.  Preheat oven to 325*.

In baking dish with high edges arrange the chicken breasts, over-lapping slightly.  Top with mushrooms & capers, leaving all the sauce in the skillet.
 
Add an additional 1/2 cup of white wine and 1/4 cup lemon juice to skillet. 
Simmer over medium heat till sauce is rolling.
Add bread crumbs stirring constantly.  Allow sauce to thicken slightly.
Be carefull not to over cook or sauce will get too thick.

Spoon sauce over chicken breast and top with fresh lemon slices. Cover with foil and place in 325* oven.  Bake for 30 minutes.

In 4 quart pan start boiling water with 1 tsp. each of salt and oil.  Add pasta and cook till tender.  Drain and toss with 2 tbs butter and 1 tbs fresh minced garlic.
Serve pasta on plate and top with chicken breast, capers & mushrooms.  Add lemon slice for color and enjoy!  Serves 4.