- 2 Large Boneless Skinless Chicken Breasts (or 1 lb. of Chicken Tenderloins)
- 1/2 Cup of Flour
- 2 Tablespoons of Extra Virgin Olive Oil
- 2 Tablespoons of Butter
- 2 Garlic Cloves, Minced
- 1/2 Cup of White Wine
- 1/2 Cup of Chicken Broth
- 1 or 2 Lemons (Juiced and Zested)
- 1/4 Cup of Capers (drained and rinsed)
- 1 Lb. of Cooked Spaghetti (Al Dente)
- 2 Tablespoons of Chopped Flat-Leaf Parsley
- Salt & Pepper to Taste
Butterfly each chicken breast all the way so you have 4 equal pieces.
Season chicken with salt and pepper, then dredge each piece in flour. Shake off excess flour.
Turn griddle to medium heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil to griddle.
In a bowl mix the wine, chicken stock, lemon juice, lemon zest, and capers together.
Add chicken to the butter and olive oil. Cook chicken until browned on both sides.
While the chicken is still cooking, add 2 tablespoons of butter next to it on the griddle. Add the minced garlic and cook 30 seconds. Add the cooked pasta to the butter and garlic. Toss to coat.
Start adding the lemon wine sauce to the pasta and toss to coat and reduce the sauce. Add about ¼ Cup of the sauce to the chicken to deglaze the griddle and coat the chicken.
Add any remaining sauce to the pasta and continue to toss and reduce the sauce. Take it off the griddle when all the pasta is coated with sauce and thickened enough. Garnish with chopped parsley.