Have Dinner on the table in 20 minutes with this tasty and nutritious recipe. The “thin-sliced” boneless, skinless chicken breasts work great in this recipe, and saves time with the prepping, as well as cooking of this recipe. If you’re serving the chicken with a side of pasta, then your first step should definitely be to start your pasta water.
- 4 Boneless, Skinless, thin-sliced Chicken Breast
- 1/4 cup, plus 1 1/2 Tbsp. All-purpose Flour, divided
- 2 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1/2 Cup Chicken Broth
- 1/2 Cup White Wine
- 1 tsp. Better Than Bouillon Chicken Base
- Juice of half a Lemon
- 2 Tbsp. Capers
- Salt and Pepper to taste
1 lb. Pasta, cooked according to package instructions
Coat Chicken in 1/4 cup flour, seasoned with salt and pepper. I find using a gallon size zip lock bag works best for this. Preheat a large skillet for 2-3 minutes, over medium-high heat. Add olive oil and swirl to coat. Place chicken in skillet and cook 4 minutes per side, or until cooked through. Remove chicken, keep warm. Lower heat to medium, add butter and remaining flour. Stir in chicken broth, wine, and lemon juice, scraping up browned bits. Simmer 2 minutes. Add capers. Serve chicken breasts over pasta and spoon sauce over all.