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  • 1 lb of Home-Made Pasta or Capellini 
  • 4 Boneless-Skinless Chicken Breasts
  • 1 cup Flour
  • 2 teaspoon Salt
  • 1 teaspoon Pepper
  • 4 Tablespoon Olive Oil
  • 8 clove Garlic, minced
  • 1-1/2 cup White Wine
  • 1-1/2 cup Water
  • 3/4 cup Lemon Juice (about 2 lemons)
  • 1 teaspoon Chicken Bouillon 
  • 4 Tablespoon Capers
  • 2 Tablespoons Butter
  • 1/2 cup Parsley, chopped
  • 1/4 cup Basil, chopped


  1. For home-made pasta: cut thin for capellini and cook in salted water. For stare bought pasta: make per package directions in salted water. 
  2. Split each chicken breast in half and use a meat tenderizer to flatten to 1/2 inch. Mix flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken in flour to fully coat. Save remaining flour.
  3. In a large skillet over medium heat, add 1 tablespoon of olive oil. Sear chicken, 2 at a time, until golden brown on each side. Place chicken on baking sheet. Repeat adding another 1 tablespoon of olive oil between each new addition of chicken. 
  4. Place sheet pan in 300*F oven to keep chicken warm while sauce is made.*
  5. In the same large skillet over medium heat, add garlic. Saute 1 minute until fragrant. 
  6. Add white wine, water, lemon juice, chicken bouillon, and capers to the pan. Bring to a slow boil. Stir in butter, parsley, and basil.
  7. In a bowl, add 2 tablespoons of the remaining dredging flour and 3 tablespoons of water. Mix to form a roux. Add roux to sauce and whisk constantly until sauce slightly thickens. 
  8. Remove chicken from oven and cover each piece with sauce. Use the remaining sauce to coat the pasta. 
  9. Serve chicken and pasta together and enjoy!!

*Before serving ensure that chicken has reached safe internal temperature of 165*F.


Servings: 8

Calories: 524

Fat: 20.6

Carbs: 51.2

Fiber: 2.2