Gather your ingredients!
1/2 Cup flour (white or wheat)
2 tsp seasoned salt
1 tsp fresh ground pepper
6 boneless skinless chicken breasts
4 Tbsp EVOO
8 cloves of fresh pressed garlic
3 Tbsp lemon juice
2 tsp dried parsley
3 Tbsp capers
1 lb pasta (any kind)
1 can Progresso Recipe Starters Creamy Roasted Garlic
Go ahead and pound out that chicken to be about 1/2 inch thick. This isn't necessary, but it does make the chicken more tender and gives you more surface area too for the yummy coating you will put on it!
Heat the oil in a large skillet with fresh garlic. My skillet could only hold 3 breasts at a time, so I did this in two stages, using 1/2 the oil and garlic for each batch. *NOTE: I did the same with the Recipe Starters and lemon juice mixture, parsley, and capers.
Mix the flour, salt, and pepper together in a shallow dish. Dip the chicken in the flour mixture, coating on both sides. Place into the hot skillet. Cook on both sides until golden brown - about 4 minutes on each side.
While that is cooking, mix up the Recipe Starter with the lemon juice. Get your water boiling for your pasta.
Pour the sauce mix over the chicken, top with the parsley and capers. Let that simmer on low for another 5-10 minutes until the chicken is cooked through and the sauce is bubbly.
I chose to use Whole Wheat Rotini pasta and steamed green beans. Serve it up!
