Lemon butter:

In pot, heat up olive oil over medium heat and add in garlic. Once garlic is aromatic, pour in white wine, lemon juice, capers, parsley, and thyme. Allow for the wine to reduce by ¾, then remove from heat and whisk in butter until fully incorporated.

Chicken:

Melt butter with olive oil over medium heat in pan. Then, add salt and pepper to sliced chicken breasts and coat with flour and shake excess off. Once pan is heated, lay dredged chicken in pan and cook on each side for 3-5 minutes, or until golden brown, then carefully blot out excess oil and set aside. (Note, you may have to do this in two rounds for each halved breast)

Boil one package of Valicenti Dijon Tarragon Tagiatelle as instructed, and serve with chicken on top, glazed with lemon butter and capers.

Optional: serve with sauteed broccoli on the side.

Serves three.