Chicken Piccata with Capers

Ingredients

• ¼ cup all-purpose flour (about 1 ounce)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 4 cups hot cooked spaghetti (about 8 ounces uncooked)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon butter
• ¼ teaspoon salt
• ¼ cup all-purpose flour (about 1 ounce)
• + 17 more ingredients
• • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¼ cup fresh lemon juice
  • ½ cup white wine
  • 2 tablespoons capers
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¼ teaspoon freshly ground black pepper
  • 4 cups hot cooked spaghetti (about 8 ounces uncooked)
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons capers
  • ¼ cup fresh lemon juice
  • ½ cup white wine

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour. Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes...

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