* 4 (4oz) skinless, boneless chicken breasts halves
* 1/4 cup flour
* 1/4 tsp salt
* 1/4 tsp black pepper
* 2 tsp butter
* 1 tsp olive oil
* 1 1/2 cups dry white wine
* 2 tbsp lemon juice
* 2 tbsp capers, drained
* 1/2 cup chopped parsley
* 4 cups cooked linguine, about 8 oz uncooked

Flatten chicken breasts to about 1/4 inch thickness between 2 sheets of plastic wrap. Mix flour, salt, and pepper; dredge chicken in flour mixture. Heat 1 tsp of butter and 1 tsp of olive oil in lg. skillet over med-high heat. Add chicken, cook 3 minutes on each side until nicely browned. Add 3/4 cup of wine, lemon juice, and capers to pan. Scrape pan to loosen brown bits and cook for 2 minutes. Remove chicken and keep warm. Stir in remaining wine and cook over high heat until reduced to 1/2 cup (about 5 minutes). Stir in a tsp of butter and parsley. Serve over linguine and drizzle with sauce.

Serves 4