Serves 2.

This is a light version of a popular restaurant dish.   I always keep skinless, boneless chicken breasts on hand because there's so much you can do with them on short notice.  Add a vegetable or a salad, and this makes an easy dinner for two.

Ingredients:

• 2 skinless, boneless chicken breast halves
• 3 Tbs all-purpose flour
• 1/4 tsp pepper
• vegetable cooking spray
• 2 Tbs chopped green onions
• 3 cloves garlic, minced
• 1 tsp margerine or butter
• 1 cup hot cooked linguine (pasta)
• 2 Tbs water
• 2 Tbs dry sherry
• 2 Tbs lemon juice
• 1 tsp capers

Method

1. Pound chicken breasts flat (1/4 inch thickness).  Combine flour and pepper.  Dredge chicken in mixture and set aside.
2. Coat a skillet with cooking spray; saute onions and garlic over medium heat.  Remove from pan and set aside.
3. Add margerine or butter to skillet and saute chicken over medium heat, four minutes on each side or until lightly browned.
4. Arrange chicken and pasta on a serving platter; set aside and keep warm.
5. Add green onion mixture, water, sherry, lemon juice and capers to skillet.  Cook over high heat, 1 1/2 minutes, stirring frequently.  Spoon sauce over chicken and pasta.  Serve.

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