4smallchicken breasts butterflied or pounded to 1/2 inch thickness
4servingsangel hair pasta
Preheat your oven to 200 °F or use your keep warm button/setting if you have one.
Combine the ingredients for the coating in a bowl.
Dredge the chicken in the coating mixture until it's coated.
Melt the butter on medium heat in a large skillet and add in the chicken. Cook the chicken until browned on both sides, 3 minutes per side, then place in the warm oven to keep warm while you make the sauce.
If needed, (if the chicken absorbed all of the butter when frying) add another tablespoon of butter to the pan and saute the garlic until browned and fragrant.
Add in the wine to the skillet and deglaze the brown bits, adding in some of the chicken broth if needed to deglaze it all.
Once the brown bits are deglazed, add in the rest of the broth and capers.
Continue to cook until the sauce reduces down for 5-6 minutes then add in the lemon juice. Taste-test and add more lemon juice if desired.
Place the chicken back into the pan and cook for another 5 minutes. Remove once the chicken has cooked to an internal temperature of 165 °F and plate on top of warm angel hair pasta.
Drizzle the pan sauces over the chicken and garnish with parsley. Serve.
If you want more sauce, feel free to double the amount I use!