4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour (about 1 ounce)
1 tbsp salted butter
1 tbsp olive oil
0.5 cup white wine
0.25 cup lemon juice fresh
2 tbsp capers
2 teaspoon garlic minced
0.25 teaspoon salt
0.25 teaspoon black pepper freshly ground
4 cups hot cooked spaghetti (about 8 ounces uncooked)
2 tbsp Italian parsley chopped
Preparation
Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.
