4 boneless, skinless chicken breasts

½ cup flour

5 tbsp olive oil

4 tbsp butter

2 garlic cloves, minced

2 tbsp capers

½ cup dry white wine

1 cup chicken broth

4 tbsp fresh lemon juice

2 tbsp chopped parsley

Salt & pepper

Cooked pasta

 

•Using a mallet, pound chicken until slightly flattened. Season with salt & pepper and dredge in flour, shaking off excess
 

•Melt 2 tbsp butter and the oil in large skillet. Fry chicken in hot oil ~5 min. each side. Transfer to plate
 

•Add remaining butter, garlic, and capers to skillet. Add lemon juice, wine and broth. Bring to boil and season with salt & pepper
 

•Add in pasta & return chicken to skillet and cook for another ~5min. Garnish with fresh parsley