Ingredients:

  • 2 large chicken breasts, cut in half
  • ½ Cup flour
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 TBSP extra virgin olive oil
  • 3 TBSP butter
  • 2 garlic cloves, chopped
  • 1 lemon, juiced
  • ½ lemon cut in slices
  • ½ Cup dry white cooking wine
  • ½ Cup chicken stock
  • ¼ Cup drained capers
  • 2 TBSP fresh parsley, chopped
  • Pkg of thin spaghetti (cooked)

Instructions:

  1. Sift the flour, salt and pepper on a large dinner plate.
  2. Using a can or a meat hammer, pound the chicken until it is only ¼ inch thick. Cut each breast in half.
  3. Coat the chicken in your flour mixture.
  4. In a large pan, heat 1 TBSP of butter and olive oil. It is ready for the chicken when it is a slightly brown color.
  5. Place chicken in the skillet and cook until its slightly brown. Remove chicken from heat.
  6. Use the remainder of the sauce and cook the garlic on medium heat 1 minute.
  7. Add lemon juice to the pan and the remaining flour. Cook for 1 minute.
  8. Stir white cooking wine, chicken stock, lemon slices, and capers into the sauce. Cook for about 5 minutes until the sauce is reduces by about half.
  9. Add the remaining butter and parsley to the skillet. Stir and add the chicken for reheating.
  10. Add cooked spaghetti to the chicken and sauce mixture. Serve hot.

Novel

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