Submitted by Nancy Ness

Serves 4

4 boneless, skinless chicken breasts

¼ cup + 1½ Tbsp. flour, divided

½ tsp. + 1½ tsp. chicken bouillon granules, divided

2 Tbsp. olive oil

1 Tbsp. butter

½ cup dry white wine

¼ cup lemon juice

2 Tbsp. capers, drained and rinsed

2 Tbsp. chopped, fresh parsley

1 lb. fettuccini or linguine noodles, cooked

Pound chicken breasts to ¼" thickness.  Coat chicken in mixture of ¼ cup flour and ½ tsp. bouillon granules.

In large skillet over medium-high heat, cook chicken in olive oil about 4 minutes per side or until cooked through.  Remove chicken, keep warm.  Lower heat to medium, add butter and remaining flour.

Stir in cooking wine, lemon juice, remaining bouillon, and 2 Tbsp. water, scraping up browned bits.  Simmer 2 minutes. Add capers and parsley.

Serve chicken breasts over pasta and spoon sauce over all.