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. |