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2 large chicken breasts, cut in half to make 4 cutlets
Salt and pepper, to taste
1/2 cup all purpose flour
2 tablespoons olive oil
3 tablespoons butter
1/2 cup dry white wine
1 cup chicken broth
1/2 cup fresh lemon juice
2 tablespoons capers
2 tablespoons fresh parsley
1 lb pasta of choice, cooked according to package directions
Season the chicken cutlets with salt and pepper on both sides.
Place the flour into a shallow dish, and dredge each piece of chicken, shaking off any excess.
In a large skillet, heat olive oil and one tablespoon of butter over medium-high heat.
Once the butter is melted, add the chicken cutlets.
Cook for about 3 to 4 minutes per side or until golden brown and cooked through.
Transfer to a plate and set aside.
In the same skillet, add 1 to 2 tablespoons of leftover flour to make a roux.
Cook for 1 to 2 minutes.
Add the white wine, and allow to simmer for about 2 minutes, scraping any browned bits from the bottom of the pan.
Then add chicken broth, lemon juice and capers.
Let simmer for 5 minutes to reduce slightly.
Stir in the remaining butter until melted and sauce is slightly thickened.
Return the chicken cutlets to the skillet, spooning the sauce over them.
Let the chicken simmer for 2 to 3 minutes.
Serve on top of prepared pasta and garnish with fresh parsley.
