Emmanuel Duverneau

1: Slice chicken in half and flatten with a rolling pin until it has an even thickness throughout.

2: In a baking dish, add flour, garlic powder, onion powder, salt, pepper, and Parmesan cheese and mix.

3: Fully coat chicken with flour mixture.

4: In a pan on medium high heat, add olive oil and butter.

5: Add chicken and cook until internal temperature reaches 165°F (about 5-6 minutes on each side).

6: Remove chicken from pan and set aside.

7: Cook pasta according to package directions, reserving 1/4 cup pasta water if needed.

8: Add garlic and shallots to the pan and cook until fragrant (about 1 minute).

9: Add white wine and deglaze the pan; cook alcohol down about 3 minutes.

10: Add chicken broth and let reduce for about 2-3 minutes.

11: Turn down the heat and add butter, capers, lemon juice, and lemon zest, seasoning with salt and pepper to taste.

12: Add the chicken back into the pan and coat with the sauce, then remove the chicken again.

13: Add the pasta to the remaining sauce and mix, adding pasta water as needed.

14: Add parsley and mix until pasta is fully coated.

15: Plate your pasta and chicken, topping with lemon slices and extra sauce, and enjoy!