Start by melting butter and olive oil together in a large skillet over medium to medium high heat

While that is heating also bring a large pot of water to a boil.

On a large plate, combine the flour and lemon pepper powder

Remove the Tyson® Individually Frozen Thin Sliced Boneless Skinless Chicken Breasts from the freezer bag and dredge through the flour mixture so that both sides of each breast are evenly coated

Add the chicken breasts to the heated butter / oil and cook for 17-20 minutes or until the chicken is cooked through. Flip chicken often so that both sides have a chance to brown

Once cooked through, remove chicken to a plate and set aside

In the same skillet used to cook the chicken (wipe clean first if you like) add the olive oil and whisk in the tablespoon of flour. Once combined, add in the lemon juice, chicken stock, heavy cream and capers. Bring to a low boil while constantly whisking and then add in the chicken breasts to the sauce to simmer for 3-4 minutes

While the chicken is cooking, bring that large pot of water to a boil. Once boiling, add the the linguine and cook al dente following the manufacturers instructions on the pasta box.

When cooked, drain the pasta and immediately add in the olive oil, Parmesan cheese and garlic powder. Toss to combine.

Serve a helping of pasta with the chicken breast and sauce spooned over top. Garnish with parsley and an extra sprinkle of Parmesan (optional but highly recommended.. wink wink)