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!