Lighter Chicken Piccata w/Capers

Another great recipe from cooking light. I paired ours with leftover mashed potatoes and steamed veggies. Cooking light suggests pasta. Either way it is a great recipe!


Ingredients: Serves 4, I cut in half for us and omitted the pasta for this time.
4  (6-ounce) skinless, boneless chicken breast halves
1/4  cup  all-purpose flour (about 1 ounce)
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 (about 8 ounces uncooked)
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 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.


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