8 Chicken breasts, boneless and skinless (approx. 1 lb.)
1/2 tsp. Salt
1/2 tsp. Ground Pepper
3/4 cup All-purpose flour
1/4 cup Olive oil
1 package (12 oz.) Spaghetti pasta
2 tbsp Capers, drained and rinsed
2 tbsp Fresh parsley, finely chopped
Cook pasta according to package directions; drain well.
Season chicken all over with salt and pepper. Coat each evenly in flour, shaking off the excess. Heat oil in a large nonstick skillet set over medium heat. Cook chicken, in batches, for 3 to 5 minutes per side or until browned and cooked through. Transfer to a plate and keep warm.
Wipe skillet clean, and stir in pasta sauce; bring to a simmer. Toss some sauce with the spaghetti until coated. Serve chicken over spaghetti and top with remaining sauce. Garnish with capers and parsley. Serve with lemon wedges.
If desired, substitute chicken for turkey or veal cutlets.