Step 1

Season each piece of chicken on both sides with salt, pepper and garlic powder. Add flour to shallow bowl and season with salt, pepper and garlic powder; mix to combine.

Step 2

Dredge the chicken in seasoned flour and shake off excess.

Step 3

Add a few glugs of olive oil to a pan and set over medium-high heat.

Step 4

Add the chicken to the pan and brown on both sides. Remove from pan and set aside.

Step 5

Coat pan with a little more olive oil. Add capers and garlic, stirring constantly so the garlic doesn't burn. Add white wine to deglaze the pan and scrape off the bits stuck to the bottom. Add lemon juice and chicken broth. Add pasta water, if using. Bring to a boil, then let simmer until reduced down a bit. Season with salt and pepper. Turn off heat and stir in butter. Add cooked chicken to the pan and coat in sauce.

Step 6

I like to put raw baby spinach on the bottom of a dish, drizzled with olive oil and seasoned with salt and pepper. I add hot spaghetti right from the pot so the extra pasta water wilts the spinach on the plate. Top with chicken and add sauce from the pan. Enjoy!