Fettuccine with Chicken Piccata

6 servings 

6 chicken breast halves, boneless and skinless (about 3 oz each) 
Flour 
Vegetable cooking spray 
1 tablespoon margarine 
2 tablespoons flour 
1 can reduced-sodium fat-free chicken broth
1/2 cup dry white wine, or reduced-sodium fat-free chicken broth 
2 tablespoons lemon juice 
1 tablespoon finely chopped parsely 
2 teaspoons drained capers, optional 
12 ounces cooked, warm fettuccine 

1. Pound chickcn with flat side of meat mallet to scant 1/4 inch thickness; coat lightly with flour. Spray large skillet with cooking spray; heat over medium heat until hot. Cook chicken over medium to medium-high heat until browned and no longer pink in center, 3 to 5 minutes. Remove chicken from skillet. 

2. Melt maragine in skillet; stir in 2 tablespoons flour and cook over medium heat 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; heat to boiling. Boil, stirring constantly until slightly thickened, 1 to 2 minutes. Reduce heat and simmer, uncovered, until thickened to medium sauce consistency, about 15 minutes more. Stir in parsley and capers, if using. 

3. Return chicken to sauce; cook over medium-low until chicken is hot through, 2 to 3 minutes. Serve chicken and sauce over pasta. 

Recipe courtesy of 1,001 Low-Fat Recipes