Servings: 4 Active Time 30 mins Total Time 30 mins
1. Pound four 4-oz. skinless, boneless chicken-breast halves to 1/2-in. thickness. Dredge in 1/2 cup flour seasoned with 1/2 tsp. each salt and pepper. Heat 2 Tbs. olive oil in a skillet on medium-high. Cook chicken 6 to 8 minutes. Remove from pan; add 1/2 cup chicken broth and 1/4 cup white wine (or 1/4 cup extra broth). Cook until slightly thickened, 4 minutes. While stirring, gradually mix in 2 Tbs. butter. Add 2 Tbs. drained capers. Serve with spaghetti and drizzle with sauce.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 409, Fat, total (g): 16, chol. (mg): 98, sat. fat (g): 5, carb. (g): 32, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 4, sugar (g): 1, pro. (g): 32, vit. A (IU): 219, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 12, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 40, Cobalamin (Vit. B12) (µg): , sodium (mg): 550, Potassium (mg): 413, calcium (mg): 14, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.