Sylvia's Chicken Scaloppine

• 4 boneless skinless chicken breast halves, defatted
• 12 cup all-purpose flour
• 2 tablespoons parmesan cheese, grated
• 3 teaspoons olive oil
• 2 teaspoons butter
• 1 tablespoon garlic, minced
• 13 cup white wine
• 1 tablespoon capers
• 1 teaspoon lemon peel
• 2 tablespoons lemon juice
• 14 cup chicken stock
• 14 teaspoon salt
• 1 pinch ground black pepper
• 2 cups angel hair pasta, cooked
• 2 tablespoons fresh parsley, freshly chopped

1. With a meat mallet, pound chicken breast to 1/2 inches thick.
2. In a small bowl, combine flour and cheese.
3. Dredge both sides of chicken breast in flour mixture.
4. In a large saute pan, saute chicken breasts in 1 teaspoons olive oil for 3-5 minute on each side or until cooked through.
5. Remove from pan.
6. Heat butter and remaining olive oil together over medium-low heat.
7. Add garlic and cook 1 minute.
8. Add wine and simmer for about 3 minute or until wine is evaporated.
9. Add remaining ingredients except salt, pepper and parsley.
10. Simmer sauce for 5 more minute.
11. Add salt and pepper.
12. Serve over chicken breast with 2 tablespoons sauce and 1/2 cup cooked angel hair pasta and parsley.

chicken breast halves, flour, parmesan cheese, olive oil, butter, garlic, white wine, capers, lemon peel, lemon juice, chicken, salt, ground black pepper, angel hair pasta, fresh parsley

Taken from www.food.com/recipe/sylvias-chicken-scaloppine-237196 (may not work)