These boneless chicken breasts taste great over hot cooked linguine. This makes a tasty everyday meal, or make it for a dinner party. Feel free to serve the chicken with roasted potatoes or rice instead of the linguine.

See Also

Roasted Garlic and Oregano Chicken Breasts

Easy Skillet Chicken With Veloute Sauce

Sweet and Sour Chicken Breasts

Ingredients

• 4 boneless chicken breast halves, without skin
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter, divided
• 1 teaspoonextra virgin olive oil
• 1 1/2 cups dry white wine
• 2 tbsp lemon juice
• 2 tbsp capers, drained
• 1/2 cup chopped parsley
• 4 cups cooked linguine, about 8 oz uncooked

• Prep Time: 15 minutes
• Cook Time: 15 minutes

• Total Time: 30 minutes
• Yield: 4 Servings

Preparation

1. Flatten chicken breasts evenly to about 1/4 inch thickness between 2 sheets of plastic wrap. Mix flour, salt, and pepper; dredge chicken in flour mixture.
2. Heat 1 teaspoon of butter and 1  teaspoon of olive oil in a large heavy skillet over medium high heat.
3. Add chicken to the skillet; cook for about 3 minutes on each side, or until nicely browned.
4. Add 3/4 cup of white wine to the skillet, along with lemon juice, and capers. Scrape the bottom of the  pan to loosen brown bits and cook for 2 minutes.

1. Remove chicken and keep warm.
2. Stir in remaining white wine and cook over high heat for about 5 minutes, or until reduced to 1/2 cup.
3. Stir in another 1 teaspoon of butter and the chopped parsley.
4. Serve over linguine or other pasta, and drizzle with sauce.

Serves 4
Shared by KITTYMO

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