Chicken Scallopine

From The Pioneer Woman

I haven't made this in a while for two reasons. Mr. PB&C told me very politely about a year ago that he really doesn't like capers. Secondly, kiddos have decided they don't like mushrooms. It's ok, I didn't either until I was in college. Posting it anyways because it's really good. I might still make it and store in the freezer to take leftovers for lunches, just store in the freezer with the chicken fully cooked and sauce over top.

1 pound cooked pasta
6 boneless chicken breasts
salt and pepper
flour for dusting
2 tbs olive oil
4 tbs butter
12 oz white mushrooms, sliced thinly
1 c. dry white wine
1 whole lemon
1/2 c. 1/2 and 1/2
1 heaping tsp rinsed and drained capers
chopped fresh parsley
parmesan cheese to serve

Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness.
Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat.
Fry chicken breasts until golden brown.
Remove to a plate and set aside.
Throw mushrooms into the pan and stir.
Immediately pour in wine and then squeeze juice of 1/2 to 1 lemon.
Stir to deglaze the pan, and then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir.
Stir and add salt and pepper to taste.
I like to add the chicken back to the pan to rewarm the chicken for a minute or so.
Serve chicken and sauce over pasta and top with parmesan cheese.