1. If using a package of noodles or Cappello’s noodles, bring a large pot of water to boil. Follow package instructions.
2. Place sauté pan on medium high heat and add 1 tablespoon oil and 1 tablespoon butter. Allow butter to melt and become bubbly.
3. Season chicken with salt and pepper.
4. Sauté the chicken until cooked through, about 5-6 minutes on each size depending on the thickness of your chicken. (Chicken is always fully cooked when it registers at 165 degrees Fahrenheit with a meat thermometer. To check the temperature of your chicken, place the needle of the thermometer into the middle of the thickest part of the chicken.) Once chicken is done remove to a plate and tint with foil.
5. Take 1/4 cup white wine or chicken stock and deglaze the pan.
6. Add the shallot and let cook for about two minutes. Add the garlic to the oil and butter in the pan and cook, while stirring, until fragrant (about 1 minute).
7. Reduce heat to medium and add the stock and cream. Bring the sauce to a boil; season with a dash of salt and pepper; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until it thickens.
8. Pour in the lemon juice (note: if your family does not like lemon – start with adding only half the juice required and taste from there), allow to simmer for one minute. Taste and add any salt or additional lemon juice.
9. To serve, place chicken on top of noodles or steamed veggies and spoon sauce on top.

For Zucchini Noodles

1. Bring a pot of water to boil. Add salt.
2. Wash zucchini and cut off the ends.
3. Place the zucchini in a spiralizer with the thin noodle attachment
4. Run your knife through the noodles once or twice so they are not so long
5. Add noodles to the salted pot of boiling water
6. Boil for 3-5 minutes until al dente.
7. Drain and place on plate. Top with chicken and sauce.