Ingredients
4 (6 ounce) skinless chicken breast halves
1/4 cup all purpose flour
1 tablespoon butter
1 tablespoon olive oil
1/2 cup white wine
1/4 cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced fresh garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups hot cooked spaghetti
2 tablespoons chopped fresh flat leaf parsley
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 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 bits. Cook for 2 minutes or until slightly thick. Sprinkle salt and pepper. Serve chicken over pasta. Top with sauce sprinkle with parsley
Preparation
See above
