Chicken Piccata With Capers

Chicken Piccata With Capers
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 1/4 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

Preparation: Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet. 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 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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