Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour.

Cook the pasta

Heat butter and oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

Nutritional Information

Amount per serving
Calories: 519
Calories from fat: 21%
Fat: 12g
Saturated fat: 3.7g
Monounsaturated fat: 4.9g
Polyunsaturated fat: 1.8g
Protein: 48.1g
Carbohydrate: 51g
Fiber: 2.3g
Cholesterol: 116mg
Iron: 4mg
Sodium: 396mg
Calcium: 40mg