INGREDIENTS
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Coarse salt and ground pepper
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1/2 cup all-purpose flour
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1 1/2 pounds chicken cutlets
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2 tablespoons olive oil
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8 ounces linguine
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3 packed cups loose baby spinach (about 5 ounces), torn into pieces
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3 tablespoons butter
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3/4 cup dry white wine
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2 tablespoons fresh lemon juice
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2 tablespoons capers, rinsed and drained