Winner, winner, chicken dinner!
Adapted from Pioneer Woman
4 Chicken thighs (or, you know, the part you prefer)
Salt and Pepper to taste
Flour, just enough for breading
2 T. Olive Oil
1 Portobello Mushroom, chopped
1 Yellow Onion, chopped
1/2 C. dry White Wine or Vermouth
1/4 C. Chicken Broth
2 T. Capers
Parmesan Cheese, for topping
Cook pasta according to package directions. Salt and pepper both sides of chicken, then dredge in flour. Heat olive oil in a large skillet over medium heat. Fry chicken until golden brown (make sure your pan isn't too hot so that the chicken cooks through - I always have problems with that). Remove to a plate and set aside.
Throw mushrooms and onion into pan and stir. Pour in vermouth and chicken broth and squeeze juice of 1/2 lemon into pan. Stir to deglaze and then cook vigorously for about 1 minute or until sauce reduces. Add capers and stir. Turn off heat and add salt and pepper to taste.
Place pasta and chicken on plate and top with sauce. Sprinkle with Parmesan cheese.