1.5 lb chicken breasts (4 small or 2 large, halved)

1 cup all-purpose flour

1 tablespoon garlic powder

½ teaspoon black pepper, plus extra for garnish

½ teaspoon cayenne pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

1 onion, sliced

3 cloves garlic, minced

8 ounces mushrooms, sliced

1 teaspoon dried thyme

1 cup dry white wine (Chardonnay or similar)

1 lemon, juiced

1 cup fresh parsley, chopped, plus extra for garnish

8 ounces angel hair pasta or other pasta for serving

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Cook pasta according to package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.
Prep the chicken to about ½ inch thickness by pounding or slicing.
In a shallow dish, mix flour, garlic powder, black pepper, and cayenne. Dredge each chicken breast in the flour mixture and set aside.
Heat olive oil and unsalted butter in a large skillet over medium heat. Add the chicken and sear for 8-9 minutes on one side until lightly browned. Flip the chicken.
Add onions, garlic, mushrooms, and thyme to the pan. Cook another 8-9 minutes until chicken is golden and mushrooms have reduced.
Pour in the white wine, then add lemon juice and parsley. Simmer for 5 minutes or until chicken reaches an internal temperature of 165°F.
Serve chicken and mushroom sauce over cooked pasta. Garnish with extra parsley and black pepper. Enjoy immediately.

Wine Substitute: Traditional Marsala wine may have higher sodium. Using a dry white wine like Chardonnay keeps the dish low sodium.
Chicken Tips: Choose no-salt-added or organic chicken to avoid hidden sodium. Slice or pound chicken evenly to ensure even cooking.
Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently to avoid overcooking the chicken.
Serving Ideas: Pair with low sodium garlic bread or a simple green salad for a complete meal.