Light Chicken Piccata With Linguine

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)

Directions

1. 1

   Place each chicken breast half in a large zip bag, one at a time.

2. 2

   Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.

3. 3

   Remove from the bag, set aside and repeat with the remaining chicken breast halves.

4. 4

   Combine flour, salt and pepper; dredge chicken in flour mixture.

5. 5

   Heat 1 tsp butter and oil in a large skillet over medium-high heat.

6. 6

   Add chicken; cook 3 minutes on each side or until golden brown.

7. 7

   Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.

8. 8

   Remove chicken from pan and keep warm.

9. 9

   Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).

10. 10

    Stir in 1 tsp butter.

11. 11

    Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.

12. 12

    Divide the pasta into 4 pasta bowls.

13. 13

    Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.