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Ingredients
- 4 skinless chicken breast
- 1/4 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tsp butter
- 1 tsp olive oil
- 1 1/2 cups white wine
- 2 tbsp fresh lemon juice
- 2 tbsp cappers
- 1/2 cup parsley
- Pasta - linguine
Preparation
Step 1
Dredge chicken in the flour salt pepper mixture. Heat oil in skillet and cook chicken until no longer pink. Add wine, juice, capers into pan, cook 2 minutes. Stir in butter and parsley. Serve over linguine.