Instructions

• Pat chicken breasts dry, season both sides with sea salt, freshly ground black pepper and 1 tablespoon garlic powder. Dredge each piece in 1/3 cup all-purpose flour, shaking off any excess flour.
• Heat a large skillet over medium-high heat. Add 3 tablespoons unsalted butter and 3 tablespoons extra-virgin olive oil and heat until the butter is melted and the fat is shimmering.
• Working in batches to avoid crowding, add the dredged chicken to the skillet and sauté until golden brown and cooked through, about 3 minutes per side (internal temperature 165°F / 74°C or until no longer pink in the center). Transfer cooked chicken to a plate and keep warm; add a little more olive oil to the pan between batches if it becomes dry.
• While the chicken rests, slice the 8 oz. baby bella mushrooms if desired and finely chop the shallot (if not already chopped). Add the shallot and mushrooms to the same skillet and sauté over medium-high heat, stirring occasionally, until the shallot is softened and the mushrooms begin to brown and become fragrant, about 2 to 3 minutes.
• Add the 6 oz. baby kale to the skillet, stir to combine, and cook until the kale is wilted, about 1 to 2 minutes.
• Pour in 3/4 cup chicken stock and bring to a simmer. Let the liquid reduce by about half, approximately 3 minutes.
• Reduce heat to low and stir in the remaining 3 tablespoons unsalted butter, 1/4 cup brined capers (rinsed), and 1/4 cup fresh lemon juice. Stir until the butter is melted and the sauce is smooth.
• Return the cooked chicken to the skillet along with any accumulated juices on the plate. Add 1 lb. cooked fettuccine pasta and gently toss or stir to coat the pasta and chicken evenly with the sauce; heat just until everything is warmed through, about 1 to 2 minutes.
• Taste and adjust seasoning with sea salt and freshly ground black pepper as needed. Serve immediately, garnished with coarsely chopped parsley if desired.