This is modified from an old magazine recipe. We've been making this version for years. We prefer the lighter sauce now and often I double the sauce ingredients to make more.
- 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)
- 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.