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, pepper parsley mixture.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add white wine, lemon zest and juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.
Return Chicken to pan, and allow to simmer no more than 10 minutes.
Serve chicken over pasta. Top with sauce; sprinkle with parsley.
Ingredients
Directions
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, pepper parsley mixture.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add white wine, lemon zest and juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper.
Return Chicken to pan, and allow to simmer no more than 10 minutes.
Serve chicken over pasta. Top with sauce; sprinkle with parsley.