Season of new recipes!

Since school is out once again I am committed to trying some new recipes. I went through a ton of my Cooking Light Magazines from the last year and ripped out a bunch of new recipes and planned a few of them in the next 2 weeks. Here is the first one that I tried and it was so yummy! It also was pretty simple for a cooking light recipe. Lew and I gave it 2 thumbs up. Enjoy!

Chicken Piccata with Capers

• 4 chicken breast halves
• 1/4 C flour
• 1 tbs butter
• 1 tbs olive oil
• 1/2 cup white wine
• 1/4 cup fresh lemon juice
• 2 tbs capers
• 2 teas. minced fresh garlic
• 1/4 teas. salt
• 1/4 teas. fresh ground pepper
• 4 cups hot cooked spaghetti
  
• 2 tbs chopped fresh flat leaf parsley and lemon slices for garnish

Directions: Pound chicken breasts to 1/2 inch thickness. Dredge through flour. Heat butter and oil on med-high heat in skillet. Add chicken, cook 3 min. each side or until brown. Remove chicken, keep warm. Add white wine, 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 and top with lemon wedges.