Chicken Piccata

Ingredients

• 4 boneless, skinless chicken breasts
• ¼ cup + 1 ½  tbsp. flour, divided
• 2 tbsp. olive oil   
• 1 tbsp. butter
• ½ cup white cooking wine 
• ¼ cup Lemon juice
• 2 tbsp. capers, drained and rinsed
• 2 tbsp. chopped, fresh parsley
• 1 lb. pasta, cooked
• ½ tsp. + 1 ½ tsp. chicken flavored bouillon granules, divided

Instructions

 Pound chicken breasts to ¼-inch thickness.  Coat chicken in mixture of ¼ cup flour and ½ tsp. bouillon granules.  In large skillet over medium-high heat, cook chicken in olive oil 4 min. per side or until cooked through.  Remove chicken, keep warm.  Lower heat to medium, add butter and remaining flour.  Stir in cooking wine, lemon juice, remaining bouillon, and 2 tbsp. water, scraping up browned bits.  Simmer 2 minutes.  Add capers and parsley.  Serve chicken breasts over pasta and spoon sauce over all.