Chicken Piccata from Cooking Light

Recipe courtesy of LizDP

4 (4-ounce) skinned, boned chicken breast halves
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons butter or stick margarine, divided
1 teaspoon olive oil
1 1/2 cups dry white wine, divided
2 tablespoons fresh lemon juice
2 tablespoons capers
1/2 cup chopped fresh flat-leaf parsley
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add 3/4 cup wine, juice, and capers to pan, scraping pan to loosen brown bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.
Yield: 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 2 tablespoons sauce)
CALORIES 389(13% from fat); FAT 5.5g (sat 1.1g,mono 2.2g,poly 1.4g); PROTEIN 34.3g; CHOLESTEROL 66mg; CALCIUM 43mg; SODIUM 590mg; FIBER 2.8g; IRON 4mg; CARBOHYDRATE 48.4g
Cooking Light, JUNE 1999