1 can of canned chicken (12.5 oz)

1/4 tsp. salt

1/8 tsp. pepper

1/4 C. white flour

1/4 C. olive oil

1 T. capers, drained

2 T. lemon juice

1/2 C. chicken broth

4 oz linguini

 

Cook linguini according to directions on package. Drain chicken and break it up into bite-size pieces without shredding it. Mix flour, salt and pepper in a bowl. Heat oil in a medium-sized skillet over medium-high heat. Coat the chicken in the flour mixture and brown it in your skillet, stirring often, until golden. Remove chicken from pan and keep warm. Add capers, lemon juice, and chicken broth to pan and heat until boiling. Let boil until sauce cooks down to about 1/4 cup. Add chicken back to pan and stir to coat. Serve over cooked linguini. Enjoy!