Chicken Piccata

This is my version of a Cooking Light recipe. It is divine! Light (as promised) and flavorful, and quite easy to make. In fact, I'm craving another batch!

• 2 skinless, boneless, spineless chicken breast halves
• 1/4 cup all-purpose flour
  
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup white wine
• juice and zest from 1 lemon
  
• 2 tablespoons capers
• 2 teaspoons minced fresh garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4-5 oz linguine

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness. Place flour in a shallow dish, and dredge chicken in flour.

Cook linguine until just before it is done. Drain.

While pasta cooks, prepare chicken and sauce. 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 wine, lemon juice and zest, capers, and garlic to pan; scrape pan to loosen browned bits. Cook for a few minutes and add pasta. Cook for another couple of minutes. Serve pasta with chicken. Top it all with grated parmagiano-reggiano and salt and pepper. Divine!