Chicken Piccata Milanese

• 1/4 cup flour
• 1/4 tsp. pepper
• 8 chicken cutlets (1 lb./450 g)
• 220 g spaghetti, uncooked
• 2 Tbsp. extra virgin olive oil
• 1 jar (650 mL) Classico di Milano Vodka Sauce Pasta Sauce
• 2 Tbsp. drained capers
• 2 Tbsp. chopped fresh parsley

1. Combine flour and pepper in shallow dish.
2. Add chicken, 1 piece at time; turn until evenly coated with flour.
3. Shake chicken gently to remove excess flour.
4. Cook spaghetti as directed on package, omitting salt.
5. Meanwhile, heat oil in large nonstick skillet on medium heat.
6. Add chicken; cook 3 to 5 min.
7. on each side or until done.
8. Remove chicken from skillet; cover to keep warm.
9. Wipe skillet carefully with paper towel.
10. Add pasta sauce to skillet; simmer 5 to 7 min.
11. or until heated through, stirring frequently.
12. Drain spaghetti; place in large bowl.
13. Add half the pasta sauce; mix lightly.
14. Place on platter.
15. Top with chicken, remaining pasta sauce, capers and parsley.

flour, pepper, chicken, extra virgin olive oil, vodka sauce pasta sauce, capers, parsley

Taken from www.kraftrecipes.com/recipes/chicken-piccata-milanese-189970.aspx (may not work)