6 (4-ounce) chicken cutlets (about 1/8 inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil
4 tablespoons unsalted butter
2 tablespoons minced shallot
1/4 cup fresh lemon juice
1/2 cup dry white wine
2 tablespoons capers, drained
2 tablespoons flat-leaf parsley, chopped and divided
How to Make It
Prepare pasta according to package directions.
Meanwhile, sprinkle both sides of chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add chicken and cook 2 to 3 minutes on each side or until brown and cooked through. Remove chicken to a plate, and keep warm. Wipe skillet clean.
Melt 1 tablespoon butter in skillet over medium-high heat; add shallot and sauté, stirring often, 30 seconds or until tender. Add lemon juice, wine, and capers; bring to a gentle boil. Boil 1 to 2 minutes or until reduced slightly. Remove skillet from heat, and stir in remaining 3 tablespoons butter until melted. Stir in 1 tablespoon parsley.
Slice chicken cutlets into 1-inch pieces; arrange over prepared pasta, and pour caper sauce over chicken. Sprinkle with remaining 1 tablespoon parsley.