Light Chicken Piccata With Linguine - cooking recipe

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter, divided
1 teaspoon olive oil
1 1/2 cups white wine, divided
4 tablespoons fresh lemon juice, divided
2 tablespoons capers
1/2 cup chopped fresh parsley
8 ounces linguine, cooked (4 cups cooked)

Preparation

Place each chicken breast half in a large zip bag, one at a time.
Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
Remove from the bag, set aside and repeat with the remaining chicken breast halves.
Combine flour, salt and pepper; dredge chicken in flour mixture.
Heat 1 tsp butter and oil in a large skillet over medium-high heat.
Add chicken; cook 3 minutes on each side or until golden brown.
Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
Remove chicken from pan and keep warm.
Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
Stir in 1 tsp butter.
Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
Divide the pasta into 4 pasta bowls.
Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.