4 skinless and boneless chicken breasts, butterflied and then cut in half
Pinch Kosher salt
Pinch freshly ground black pepper
1/2 tsp garlic powder
Italian Seasoned bread crumbs, for dredging
2 eggs, beaten with two tablespoons water
1 stick unsalted butter
6 tablespoons extra-virgin olive oil
1 cup fresh lemon juice, about 5 lemons ( save the halves after you juice them)
1 1/2 cup chicken stock
1 1/2 jars brined capers, rinsed really well
1/3 cup fresh parsley, chopped
Preheat oven to 350 degrees. Dip chicken in egg wash and dredge in bread crumbs making sure to shake off excess.
In a large skillet over medium high heat, melt 1/2 stick of butter with 4 tablespoons olive oil. When butter and oil start to sizzle, add chicken (you may have to work in batches) and cook until golden brown on each side. Remove and transfer to baking sheet. Place in the oven and bake about 10 to 15 minutes making sure the chicken reaches 165 degrees. Boil a pot of water for pasta.
Add the remaining butter, olive oil, lemon juice, stock, capers, and the lemon halves. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add salt, pepper, and garlic powder.
Drop pasta, and cook per package instructions. Drain pasta and place on a platter, remove lemon halves from sauce. Place chicken on top of the pasta and gently pour sauce over chicken and pasta and garnish with parsley and some additional lemon wedges.