1 box pasta of your choice
2 tbsps olive oil
Four chicken breasts
½ cup flour
½ cup dry white wine
½ stick butter
1 3.5 oz jar of nonpareil capers, drained
Salt and pepper to taste
Cook pasta per package instructions.
Pound your chicken as noted above. Mix flour, salt and pepper together in a plastic bag and add chicken to dust with flour.
Warm olive oil in a wide pan and add chicken. Thoroughly brown chicken for about fifteen or twenty minutes, turning frequently. Once chicken is nearly done, add white wine to deglaze the pan. Turn heat down to a simmer. Add the juice of one lemon and cover while the pasta of your choice cooks.
When pasta is ready, add butter to finish your sauce and add capers at the very end to warm through. Serve with sauce over chicken and pasta. Bon appetite ~
Header: Suppertime by Harold C. Harvey