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Yield
4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 2 tablespoons sauce)

How to Make It

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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