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Ingredients
- 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
Directions
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 4 servings | |
| Calories 994 | |
| Calories from Fat 86 | 9% |
| Total Fat 9.97g | 12% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 311mg | 13% |
| Potassium 603mg | 17% |
| Total Carbs 185.56g | 49% |
| Dietary Fiber 8.1g | 27% |
| Sugars 6.99g | 5% |
| Protein 32.01g | 51% |
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