Chicken With Lemon, White Wine & Capers

By shauna

Ingredients

• 4 ( 6-oz. ) Skinless, Boneless Chicken Breast Halves
• 1/4 C. All-Purpose Flour
• 1 Tbsp. Butter
• 1 Tbsp. Olive Oil
• 1/2 C. Dry White Wine
• 1/4 C. Fresh Lemon Juice
• 2 Tbsp. Capers
• 2 tsp. Fresh Garlic, minced
• 1/4 tsp. Salt
• 1/4 tsp. Freshly Ground Black Pepper
• 4 C. Hot Cooked Spaghetti ( about 8-oz. uncooked )
• 2 Tbsp. Fresh Italian Flat-Leaf Parsley, chopped

Preparation

Step 1

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-in. thickness using a meat mallot. Place flour in a shallow dish, & dredge chicken in flour. Heat butter & oil in a lg. skillet over med.-high heat. Add chicken & cook for 3 min. on each side or till browned. Remove chicken from pan, & keep warm. Add white wine, lemon juice, capers & garlic to pan; scrape pan to loosen browned bits. Cook 2 min. or till slightly thick. Sprinkle with salt & pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley. Serve.