Chicken Piccata

I found the recipe on Pinterest (of course!) and tried it the other night.  Alex liked it, so I'm sure we'll make it again.  Definitely something different for a weeknight, but still super simple.  This recipe should serve 3 to 4.

3 chicken breasts, sliced thin
3/4 cup flour
1/4 cup seasoned bread crumbs
Salt and pepper
3 Tbsp capers, rinsed
~ 1/3 to 1/2 cup of dry white wine
Juice of 1/2 lemon
1/2 cup chicken broth
Parsley
Butter
Olive oil
Pasta (I used whole grain thin spaghetti)

Cook pasta according to package directions.
Heat the olive oil with ~ 1 Tbsp of butter oven medium heat.  Mix together the flour and bread crumbs.  Season the chicken with salt and pepper.  Dredge the chicken in the flour mixture.  Cook the chicken on both sides until browned.  Place the chicken to the side, cover to keep warm.  Add the chicken broth and lemon juice to the pan, using a wooden spoon scrape the pan drippings from the bottom of the pan.  Remove from heat, add the white wine, capers, parsley, and butter.  Cook over medium low heat, until the mixture reduces by about a third, stirring occasionally, about 5 or 10 minutes.  To serve: Pour the pasta onto a plate, top with chicken breasts, pour the sauce over the chicken and pasta.  Garnish with fresh parsley if desired.