Sunday Zen

Chicken Piccata with Whole Wheat Spaghetti and Asparagus

3 Boneless, skinless chicken breast scallopini
Flour seasoned with salt and pepper for dredging
2 tablespoons olive oil
1 tablespoon minced fresh garlic
4 sundried tomoates chopped
A whopping amount of capers
1/2 cup dry white wine (or vermouth)
1/3 cup fresh lemon juice
Chopped fresh parsley

Dip the chicken in the flour to coat; shake off excess. Heat the oil in a large skillet over high heat. Add the chicken breast and sauté until lightly browned, about 3 minutes per side. Remove the chicken and reduce the heat to medium-high. Add addititonal oil to the pan. Add the garlic and sundried tomatoes and sauté until softened, about 1 minute. Add the wine and reduce for about 1 minute. Add the lemon juice and cook another 2 minutes. Return the chicken to the pan and simmer just until hot, about 2 minutes. Serve immediately, spooning some of the sauce over the meat and garnishing with the parsley.