Ingredients

• 0.33 cups all-purpose flour
• 0.25 teaspoons fresh ground black pepper
• 0.25 teaspoons paprika
• 1 pound skinless , boneless chicken breast halves, pounded thin and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 clove garlic , minced
• 4 tablespoons butter , divided
• 1 cup dry white wine
• 0.33 cups chicken broth
• 0.25 cups fresh lemon juice
• 2 tablespoons capers
• 2 tablespoons chopped fresh parsley
• 1 , 8 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk flour, pepper, and paprika together in a shallow dish. Dredge chicken in flour mixture until evenly coated.
3. 3 Heat oil in a large skillet over medium-high heat. Add garlic; cook and stir until golden and fragrant, about 1 minute; transfer to a plate.
4. 4 Melt 2 tablespoons butter in the same skillet. Add chicken and cook until browned, about 5 minutes per side; transfer to a plate.
5. 5 Pour wine into the hot skillet and bring to a boil over high heat, scraping the browned bits from the bottom and sides of the pan with a wooden spoon. Boil until wine is reduced by half, about 5 minutes.
6. 6 Whisk in chicken broth, reserved garlic, lemon juice, and capers; cook for 5 minutes.
7. 7 Stir in parsley and remaining 2 tablespoons butter.
8. 8 Reduce the heat to medium, return chicken to the skillet, and continue cooking until sauce thickens, about 15 minutes.
9. 9 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
10. 10 Transfer chicken pieces to a serving dish and drizzle with a few tablespoons sauce. Add cooked pasta to the skillet and toss to coat with remaining sauce. Portion noodles onto serving plates and top with chicken.

Nutrition per serving