Chicken Piccata

INGREDIENTS:

• Frozen boneless/skinless chicken breasts
• Badia Mexican seasoning
• Capers (amount is up to you)
• Mushrooms, sliced
• 1 qt. Chicken stock
• Fettuccine noodles
• Extra-virgin olive oil
• Butter
• Lemons
• Fresh garlic, chopped

DIRECTIONS:

1. Preheat oven to 375°. Sprinkle frozen chickens with the Badia seasoning and put in the oven for 50 minutes. Wait about 30 minutes and then start the rest of the steps.
2. Put a little olive oil in a skillet and heat up. Add chopped garlic and cook until just softened - be careful not to burn. Then turn down the heat a little and add about half or so of the chicken stock and turn back up to high. Whisk occasionally until it has thickened up. It will reduce down a lot. If you lose too much, add the rest of the stock and reduce until thickened.
3. Get your noodles started.
4. In the meantime, get a second skillet and add some butter - about a dollop - and a little olive oil and heat the skillet until the butter melts. Add the sliced mushrooms and cook until browned. Set aside.
5. After the chicken stock has reduced a good bit and thickened up, add about 3-4 dollops of butter, a little at a time, whisking in each dollop until melted. The result will be a slightly thick sauce.
6. Drain your capers and add them to it, as well as some lemon juice, to taste preference. Add some salt/pepper to taste, as well.
7. Serve noodles next to the chicken, top with mushrooms and then pour sauce all over. Also can be served with French bread/rolls.