Chicken Piccata

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)

Preparation

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.