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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1/4 cup all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 teaspoons butter or stick margarine, divided |
1 teaspoon olive oil |
1 1/2 cups dry white wine, divided |
2 tablespoons fresh lemon juice |
2 tablespoons capers |
1/2 cup chopped fresh flat-leaf parsley |
4 cups hot cooked linguine (about 8 ounces uncooked pasta) |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.
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