Nutritional Information Calories 389 Fat 5.5g Carbohydrates 48.4g Fiber 2.8g Cholestrol 66.0mg Sodium 590.0mg Servings: Serves 4 adults Time To Cook: Total Cooking Time: 30 minutes. Capered Chicken Piccata Ingredients 4 boneless and skinless chicken breast halves, about 4 ounces each 1/4 cup all-purpose white flour 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons butter or stick margarine, divided 1 teaspoon olive oil 1 ½ cups dry white cooking wine, divided 2 tablespoons fresh or bottled lemon juice 2 tablespoons capers 1/2 cup chopped fresh Italian flat leaf parsley 4 cups cooked linguine pasta, about 9 ounces uncooked pasta Directions   Place each chicken breast half between 2 sheets of heavy duty plastic wrap and flatten to ¼ inch thickness using a meat mallet or rolling pin. Combine flour, salt and pepper; dredge chicken in flour mixture. Cook pasta to package directions and have ready for remainder of dish. Heat 1 teaspoon butter and oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until browned. Add ¾ cup wine, juice and capers to pan, scraping pan to loosen browned bits, and cook 2 minutes. Remove chicken from pan, and keep warm. Stir in ¾ cup wine, and cook over high heat until reduced to ½ cup, about 5 minutes. Stir in 1 teaspoon butter and parsley. Serve chicken over linguine. Drizzle with sauce.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.