Lil' wine for cooking, lil' wine for the cook.

Tonight I made one of my favorite dishes -- chicken piccata. It is delicious and makes great leftovers! It calls for white wine and I highly recommend pouring yourself a glass while cooking :)

Chicken Piccata:

4 (6-ounce) skinless, boneless chicken breast halves

1/4 cup all-purpose flour (about 1 ounce)

1 tablespoon butter

1 tablespoon olive oil

1/2 cup white wine

1/4 cup fresh lemon juice

2 tablespoons capers

2 teaspoons minced fresh garlic

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 cups hot cooked pasta (about 8 ounces uncooked)

2 tablespoons chopped fresh flat-leaf parsley (optional)

Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour. 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 white wine, 1/4 cup 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.