Chicken and Penne in Caper Cream Sauce

4 boneless, skinless chicken breast halves
1/4 cup lemon juice
whole wheat flour to dredge
1 tbsp pepper
1 tbsp dried parsley
3 tablespoons olive oil
1/3 cup dried mushrooms
1 cup white wine
6 cloves garlic, minced
1 cup whipping cream
1 tsp dried dill weed
6 tablespoons capers, drained and rinsed
4 cup multi-grain penne
1 cup feta cheese, crumbled

Prepare pasta according to directions. Reconstitute mushrooms in white wine. Marinate chicken breasts in lemon juice for 15 minutes. Dredge in flour, pepper, and parsley. (I put mine in a gallon storage bag and shake it.) Heat olive oil in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium-low, and cook, covered 5 minutes, each side, until breasts are cooked through. Remove chicken from pan, wrap in foil, and set aside. Return skillet to stove, and increase heat to high. Deglaze pan with white wine. Add mushrooms and garlic, whipping cream, whisk continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers and dill. Cut chicken into bite-sized pieces, mix chicken and pasta into sauce. Top with feta cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user PHRAUGIE.