Created by Sue Lau on April 5, 2013
Step 1: Pound chicken breasts to 1/4-1/2-inch thickness between sheets of plastic wrap.
Step 2: Season chicken with salt and pepper, then dredge chicken in flour and shake off excess.
Step 3: Heat 3 tablespoons olive oil in a large skillet and add chicken breasts, cooking over medium heat until golden on both sides and cooked through.
Step 4: Drain chicken and set aside.
Step 5: Meanwhile, heat boiling salted water in a pasta pot and cook angel hair pasta al dente; drain.
Step 6: Heat remaining 3 tablespoons olive oil in another deep skillet and add mushrooms, garlic and red pepper.
Step 7: Cook mushrooms until tender then add wine and cook for 3-5 minutes or until alcohol burns off.
Step 8: Pour in tomatoes, lemon juice, basil, oregano, fennel, capers, salt and pepper.
Step 9: Simmer over low heat for 15-20 minutes, adding tomato juice or broth if necessary (if mixture dries too much).
Step 10: Stir in chopped parsley, then add drained angel hair pasta and toss.
Step 11: Serve pasta topped with sliced chicken breast and topped with shavings of asiago or parmesan cheese.