Number of Servings
This Italian chicken recipe is sure to please your entire family.
Chicken breast halves - 4 (6-ounce) (skinless, boneless)
All-purpose flour - 1/4 cup (about 1 ounce)
Butter - 1 tbsp
Olive oil - 1 tbsp
White wine - 1/2 cup
Fresh lemon juice - 1/4 cup
Capers - 2 tbsp
Fresh garlic - 2 tsp
Salt - 1/4 tsp
Freshly ground black pepper - 1/4 tsp
Hot cooked spaghetti - 4 cups (about 8 ounces uncooked)
Chopped fresh flat leaf parsley - 2 tbsp
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.
Wine note: When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet.
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