Light Chicken Piccata With Linguine

• 4 (4 ounce) boneless skinless chicken breast halves
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter, divided
• 1 teaspoon olive oil
• 1 1/2 cups white wine, divided
• 4 tablespoons fresh lemon juice, divided
• 2 tablespoons capers
• 1/2 cup chopped fresh parsley
• 8 ounces linguine, cooked (4 cups cooked)

1. Place each chicken breast half in a large zip bag, one at a time.
2. Flatten to 1/4 inch thickness using a meat mallet or a rolling pin.
3. Remove from the bag, set aside and repeat with the remaining chicken breast halves.
4. Combine flour, salt and pepper; dredge chicken in flour mixture.
5. Heat 1 tsp butter and oil in a large skillet over medium-high heat.
6. Add chicken; cook 3 minutes on each side or until golden brown.
7. Add 3/4 cup wine, 2 tbsp lemon juice and capers to pan with chicken, scraping up brown bits and cook 2 minutes.
8. Remove chicken from pan and keep warm.
9. Stir in 3/4 cup wine, 2 tbsp lemon juice and cook until reduced to about 1/2 cup (about 5 minutes).
10. Stir in 1 tsp butter.
11. Return chicken to pan and place 1/4 of the chopped parsley on top of each chicken breast half.
12. Divide the pasta into 4 pasta bowls.
13. Place a chicken breast half on top of each drizzle about 2 tbsp sauce over each.

chicken breast halves, flour, salt, black pepper, butter, olive oil, white wine, lemon juice, capers, parsley, linguine

Taken from www.food.com/recipe/light-chicken-piccata-with-linguine-43588 (may not work)