4 boneless, skinless chicken breast halves
½ lb. angel-hair pasta
Combine 1 cup flour, Chicken Seasoning, pepper and salt; set aside. Pound chicken breasts to 1/4-inch thickness. Dip chicken in sour cream and then into flour mixture to coat; sprinkle with extra Chicken Seasoning, if desired.
Heat grapeseed oil and Garlic Liquid Spice in skillet. Add chicken and brown about 5 minutes per side, or until no longer pink in the middle. Remove chicken to a plate, cover with foil and keep warm.
In the same skillet, bring chicken broth, wine, lemon juice, and capers to a boil; reduce heat to medium and cook for 5 minutes. Mix 1 to 2 Tbsp flour with equal parts water and add to sauce for thickening. Allow sauce to thicken to desired consistency.
Cook pasta; toss with butter and Parmesan cheese. Serve chicken over pasta; pour sauce over all and serve immediately. Sprinkle additional cheese on top, if desired.
Makes 4 servings.
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