CHICKEN SCALLOPINI

Lightly breaded, pan seared chicken in a rich and creamy, lemony-butter and caper sauce served over pasta! My wife LOVED this dish!

INGREDIENTS:

Chicken
8 chicken breasts, cut thin (or use cutlets)
Salt and pepper, to taste
½ cup flour (I used Cup4Cup to keep it gluten-free)
2 tbsp olive oil
½ cup dry white wine
Squeeze of fresh lemon
¼ cup capers, drained
2 tbsp cold butter

Noodles
1 package linguini noodles (I used rice noodles), cooked according to the package instructions
2 tbsp butter
1 tsp minced garlic
1 tbsp freshly chopped parsley
1 tbsp dried basil
2 tbsp olive oil
Squeeze of fresh lemon
Cracked black pepper, to taste

Tools
Cutting board 
Knife
Shallow dish 
Large skillet
Foil  

DIRECTIONS:

1. Pat the chicken breasts dry with paper towels and season with salt and pepper.
2. Dredge each breast in flour and shake lightly to remove excess.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes, flipping halfway through.
4. Transfer the chicken to a plate and tent with foil.
5. Add the wine and lemon juice to the skillet, scraping up any browned bits from the bottom of the pan.
6. Remove from heat and whisk in the butter. Stir in the capers then add the chicken back to the pan and coat with the sauce. Keep warm while you prep the noodles.
7. Heat the butter in a large skillet over medium heat.
8. Sauté the garlic for 1-2 minutes, until softened. 
9. Add the cooked noodles, parsley, and basil. Toss gently.
10. Finish with a squeeze of lemon, a drizzle of olive oil, and some cracked black pepper.
11. Serve the chicken over the noodles and enjoy!