Chicken Piccata with Capers

There is probably no such thing as a "foolproof" recipe, but this one is a definite "difficult to ruin," although I did add a tad too much lemon juice last time.  I use chicken thighs instead of breasts - no pounding needed and more flavor but 10 more WW points. 

4 servings
13 (breasts)/23 (thighs) calculated points

Chenin Blanc, Torrontes

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• ¼ cup all-purpose flour (about 1 ounce)
• 1 tablespoon butter
• 1 tablespoon olive oil
• ½ cup white wine
• ¼ cup fresh lemon juice
• 2 tablespoons capers
• 2 teaspoons minced fresh garlic
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 cups hot cooked spaghetti (about 8 ounces uncooked)
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

After thinning out breasts, either with pounding or butterflying, put flour in a shallow dish, and dredge chicken in flour.

Heat butter and oil in a large skillet over medium-high heat. Add chicken, and

cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, 1/4 cup lemon juice, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.