Cappell's Chicken Scampi

Pound the chicken breasts to an even thickness of about ½ inch using a meat mallet or the bottom of a heavy skillet.

Heat the butter in a large skillet over medium-high heat until it foams, then add the minced garlic and sauté for about 30 seconds until fragrant.

Place the pounded chicken breasts in the skillet and cook for 4–5 minutes per side until golden brown and cooked through.

Remove the cooked chicken from the skillet and set aside on a clean plate.

Reduce heat to medium and add the cream of chicken soup to the skillet, stirring to incorporate any browned bits from the bottom of the pan.

Stir in the water and lemon juice, combining thoroughly until the sauce is smooth and well blended.

Return the chicken breasts to the skillet and simmer in the sauce for 2–3 minutes to allow the flavors to meld.

Divide the hot cooked capellini or thin spaghetti among four serving bowls or plates.

Top each portion of pasta with one chicken breast and an equal amount of the lemon-cream sauce, then serve immediately.