Chicken Piccata with Capers

Serves 4

With chicken breasts these days the size of half a ham, feel free to cut them in half for this recipe, using 2 halved breasts rather than four. Of course, if you want leftovers… For the butter and oil, you can substitute 2 tbsp Better Butter.

4 6-ounce skinless, boneless chicken breast halves

¼ cup flour

1 tbsp butter

1 tbsp olive oil

½ cup white wine

¼ cup fresh lemon juice

2 tbsp capers

2 tbsp minced fresh garlic (be generous)

¼ tsp salt

¼ tsp freshly ground black pepper

8 ounces spaghetti (uncooked weight) freshly cooked al dente.

2 tbsp flat-leaf parsley, chopped

Set a large pot of water to boil for the spaghetti.

Thoroughly dry the chicken breast halves. Place each half between two sheets of heavy plastic wrap or wax paper and pound to ½-inch thickness using a meat mallet or heavy skillet.
Place flour in a shallow bowl or dish and dredge chicken in the flour. Set aside.
Heat butter and oil in a large skillet over medium-high heat. Add the chicken and cook for 3 minutes per side or until done and lightly browned. Remove chicken from pan and keep warm in a 200 degree F oven.

This is a good time to start cooking the spaghetti. Add a tablespoon of salt to the pasta pot and cook pasta according to package directions or 1 minute less.

Add garlic to the pan and sauté 1 minute. Do not allow garlic to brown.
Add white wine, lemon juice, capers, thyme and scrape pan to loosen any browned bits. Reduce heat to allow mixture to simmer and cook for about 2 minutes until slightly thickened. Add salt and pepper. Reduce heat to very low to keep warm until pasta is ready.
When pasta is ready, drain and place on serving plates. Place chicken on the pasta and apply sauce evenly to all portions. Garnish with parsley.

Source: Cooking Light Magazine

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