Ingredients
- 4 butterflied, boneless, skinless chicken breasts
- 1/3 cup plain flour
- 3 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 1/2 cup white wine
- 3 cloves garlic
- 1/2 cup fresh parsley
- 1 cup sliced mushrooms
- 1/4 cup capers (drained)
- Juice of one lemon
- 2 tablespoons butter
- 2 tablespoons plain flour
- Salt and pepper to taste
- 8 oz whole grain pasta
Directions
Heat oil in sauté pan. Dredge chicken in flour. Salt and pepper to taste. Fry chicken until golden brown. Remove from pan and drain on paper towels. Set aside and keep warm. In same pan, add chopped garlic and white wine. Reduce by half. Add sliced mushrooms to reduction. Add flour to chicken broth and whisk until all the lumps are gone. Add broth mixture to reduction and cook until slightly thicker. Add capers and lemon juice. Add butter, salt and pepper, and chopped parsley. Cook pasta until done, drain well. Serve sauce over pasta. Place chicken breast over sauce and pasta. Drizzle a little more sauce over chicken.
