Chicken Scallopine

I got this recipe off thepioneerwoman.com. She has some amazing recipes. Check her out.
Linguine noodles cooked acording to package directions.
4-6 boneless chicken breasts
Flour
Salt and Pepper
2 Tbsp olive oil
4 Tbsp butter
Fresh mushrooms
1 Cup chicken broth or stock
1/2 lemon
1/2 cup heavy cream (you can use 1/2 and 1/2)
1 tbsp capers (optional)
chopped fresh Italian parsley (optional)
Parmesan Cheese

Flatten chicken to uniform thickness. I put between waxed paper and used a can of beans to flatten. Salt and pepper both sides. Dredge in flour. Heat butter and olive oil in large skillet over medium heat. Fry chicken until golden brown. Remove to plate and set aside.

Throw mushrooms in pan and stir. Add chicken broth and squeeze juice of lemon in. You can use less, or more, if you would like. Stir to deglaze pan, then cook vigorously for 1 min. to reduce sauce. I swore to Merlaine that I would never cook anything that had to be reduced, but it was very easy.

Pour in cream and stir, add capers and parsely and stir. Turn off heat. Add salt and pepper to taste. Don't undersalt.

Place pasta and chicken on plate and top with sauce, it will be runny. Sprinkle with parmesan cheese. This may not be a very kid friendly meal, but very adult friendly. Yummy.