Chicken Valencia

8 oz. Capellini Pasta

6 oz. Chicken Breast

Flour or Panko bread crumbs

1 oz capers

1 oz prosciutto

1 oz. Shallots

6 oz. White wine

Lemon wedge

2 oz. Parmesan cheese

2 oz. Butter

Pinch of pepper

Bread chicken breast and sauté till finished then set to the side

Add capers and shallots for 30 sec then add prosciutto

Add white wine, squeeze lemon wedge, parmesan and pepper

Add pasta and finish with butter

Place chicken on top