Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::4
Yield::4 servings
Ingredients
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6 ounces fettuccine
¼ cup all-purpose flour
½ teaspoon lemon-pepper seasoning
1 pound chicken breasts, cut into four 1/2-inch thick pieces
2 tablespoons olive oil
⅓ cup white wine
2 tablespoons lemon juice
2 tablespoons water
½ teaspoon chicken bouillon granules
1 tablespoon capers, rinsed and drained (Optional)
½ lemon, cut into wedges, or as desired (Optional)
4 sprigs fresh parsley, or as desired (Optional)
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
Whisk flour and lemon-pepper seasoning together in a shallow bowl; dredge chicken through mixture until evenly coated, shaking excess back into bowl.
Heat olive oil in a large skillet over medium-high heat; cook chicken until light golden brown and no longer pink in the center, 6 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, retaining oil mixture in the skillet.
Mix white wine, lemon juice, water, and chicken bouillon granules into oil mixture in the skillet. Bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until sauce is slightly reduced, 2 to 4 minutes. Stir capers into sauce.
Divide pasta among serving plates; top with chicken. Spoon sauce over chicken and garnish with lemon wedges and parsley.
Cook's Notes:
Turkey breast tenderloins can be used in place of chicken. Linguine can be used in place of fettuccine. Cooking oil can be used in place of olive oil.