2 lb thin sliced chicken breasts (about 6-8 fillets)
2 eggs, beaten
1-1/2 c flour, seasoned with salt & pepper to taste
1/2 c cooking oil for frying
1 lb thin spaghetti
HOW TO MAKE THE SAUCE
1 stick butter, melted
1 c white wine (can use cooking wine with lemon if available)
1/2 c lemon juice
1/4 c capers
1/3 c olive oil, extra virgin
1. Create a workstation with your egg, flour and chicken cutlets and begin by dipping chicken slices individually into the egg and then flour and begin to fry gently in a fry pan, (salt and pepper if desired.) Place aside until all are done. This may be a good time to mix your sauce ingredients in a small saucepan and place on low heat.
2. If you will be serving this over or with pasta, begin a boiling pot of salted water and place spaghetti in water when it begins to boil and cook for about 12 minutes or to you taste. Drain in a colander. I then like to place my pasta in a casserole, top and mix with a little sauce and then arrange chicken pieces on top. Pour the remaining sauce over the chicken and pasta.
3. I like to put this in a 350 degree oven for about 15-20 minutes, then remove to serve. Before serving, I place lemon slices and chopped parsley on top for presentation. Another great one dish meal or serve with a salad or green vegetable!
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