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A rich lemon-caper sauce made with extra-virgin olive oil and butter flavors this chicken piccata with pasta. ingredients 8 ounces pasta (elbow, bowties or penne) 2 skinless, boneless chicken breast halves, butterflied, lightly pounded and halved Salt and freshly ground pepper, to taste 1 tablespoon flour plus more for dredging, divided 1 tablespoon plus 2 teaspoons olive oil, divided 2 tablespoons butter, divided 1/3 cup dry white wine 3 tablespoons lemon juice 1 small onion, diced 1 clove garlic, minced 1 1/2 cups chicken stock 3 tablespoons of capers, rinsed 4 tablespoons chopped parsley, divided 4 lemon wedges, for serving directions Preheat the oven to 200 degrees F. Bring a pot of water to a boil. Cook the penne according to package directions until al dente. Drain and set aside. Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off any excess. In a nonstick skillet over medium to medium-high heat, heat 1 tablespoon of oil and 1 tablespoon butter...

A rich lemon-caper sauce made with extra-virgin olive oil and butter flavors this chicken piccata with pasta. Ingredients 8 ounces pasta (elbow, bowties or penne) 2 skinless, boneless chicken breast halves, butterflied, lightly pounded and halved Salt and freshly ground pepper, to taste 1 tablespoon flour plus more for dredging, divided 1 tablespoon plus 2 teaspoons olive oil, divided 2 tablespoons butter, divided 1/3 cup dry white wine 3 tablespoons lemon juice 1 small onion, diced 1 clove garlic, minced 1 1/2 cups chicken stock 3 tablespoons of capers, rinsed 4 tablespoons chopped parsley, divided 4 lemon wedges, for serving Directions Preheat the oven to 200 degrees F. Bring a pot of water to a boil. Cook the penne according to package directions until al dente. Drain and set aside. Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off any excess. In a nonstick skillet over medium to medium-high heat, heat 1 tablespoon of oil and 1 tabl...

A rich lemon-caper sauce made with extra-virgin olive oil and butter flavors this chicken piccata with pasta. Ingredients 8 ounces pasta (elbow, bowties or penne) 2 skinless, boneless chicken breast halves, butterflied, lightly pounded and halved Salt and freshly ground pepper, to taste 1 tablespoon flour plus more for dredging, divided 1 tablespoon plus 2 teaspoons olive oil, divided 2 tablespoons butter, divided 1/3 cup dry white wine 3 tablespoons lemon juice 1 small onion, diced 1 clove garlic, minced 1 1/2 cups chicken stock 3 tablespoons of capers, rinsed 4 tablespoons chopped parsley, divided 4 lemon wedges, for serving Directions Preheat the oven to 200 degrees F. Bring a pot of water to a boil. Cook the penne according to package directions until al dente. Drain and set aside. Season the chicken with salt and pepper, then dredge the chicken in flour, shaking off any excess. In a nonstick skillet over medium to medium-high heat, heat 1 tablespoon of oil and 1 table...