Chicken Piccata

24  ounces		skinless, boneless chicken breast halves
1/4  cup		cup all-purpose flour
1  tablespoon		butter
1  tablespoon		olive oil
1/4  cup		fresh lemon juice
2  tablespoons		capers
2  teaspoons		minced fresh garlic
1/4  teaspoon		salt
1/4  teaspoon		freshly ground black pepper
8  ounces		cooked spaghetti
2  tablespoons		chopped fresh flat-leaf parsley

Tip: For nutritional information on all the ingredients in Chicken Piccata just click on each ingredient name. Then adjust the serving size for any Chicken Piccata ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.
Heat butter and 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, 1/4 cup lemon 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. Serve chicken over pasta. Top with sauce; sprinkle with parsley.