Submitted by Nancy Ness
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.