Chicken Piccata with Capers

By rossboys

Ingredients

• 4 6oz skinless, boneless chicken breast halves
• 1/4 cup flour
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 2 Tbsp capers
• 2 tsp minced fresh garlic
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cups hot cooked spaghetti (~ 8oz uncooked)
• 2 Tbsp chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Pound each breast half to 1/2" thickness. Place flour in a shallow dish, and dredge chicken in flour.

Heat butter and oil in a large skillet over med-high heat. Add chicken, and cook for 3 min 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 min or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta.