Chicken Piccata with Capers

Prepare a meal from your favorite Italian restaurant at home for just a fraction of the price. The most delicious part? Everything is prepared from start to finish in just 20 minutes. This is the perfect meal for a busy weekday evening. Serve on top of hot spaghetti or your favorite pasta, drizzled with lemon juice to add color to the dish. Enjoy this favorite dish in the home-style restaurant with a glass of white wine and a fresh salad from the garden. This Italian chicken recipe is sure to appeal to your whole family.
Place each breast half between 2 sheets of thick plastic wrap; mash to 1/2-inch thickness using a meat grinder or small heavy skillet. Pour the flour into a shallow bowl and roll the chicken in the flour.Heat the butter in a large skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side or until lightly browned. Remove chicken from pan; keep warm. Add the white wine, 1/4 cup lemon juice, capers, and garlic to the pan; scrape the pan to prevent browning. Cook for 2 minutes or until slightly thickened. Sprinkle with salt and pepper. Serve the chicken with the pasta. Drizzle sauce over top; sprinkle with parsley.Wine Note: When a recipe uses wine as an ingredient, it's nice to find a bottle that tastes good enough to drink, but is affordable enough to have a little chat in the pan. Mani Masianco 2005 ($15), an Italian blend of pinot grigio and verduzzo, perfectly complements the bill. It is aromatic, with apple, lemon and floral notes. It also has the necessary acidity to emphasize the powerful acidity of capers. -Jeffrey Lindenmuth