Chicken Piccata Fettuccine

Fill a large pot with water that has been lightly seasoned with salt, and then bring it to a vigorous boil. Introduce the fettuccine into the pot, return the water to a rolling boil, and then cook the pasta over medium heat until it reaches the desired level of doneness but still retains a slight firmness in the center, approximately 8 minutes. Drain the pasta.

In a shallow dish, combine flour and lemon-pepper seasoning to create a mixture that will be used to coat the chicken. Ensure the chicken is evenly coated with this mixture, shaking off any excess back into the dish.

Heat olive oil in a large skillet over medium-high heat, and then cook the chicken until it reaches a light golden brown color and is no longer pink in the center, taking around 6 to 10 minutes. To verify that the chicken is cooked, use an instant-read thermometer inserted into the center to check for a minimum internal temperature of 165 degrees F (74 degrees C). Transfer the cooked chicken to a plate, leaving the oil mixture in the skillet.

Combine white wine, lemon juice, water, and chicken bouillon granules into the oil mixture in the skillet. Bring this liquid to a boil, using a wooden spoon to scrape off any browned bits from the bottom of the pan until the sauce has slightly thickened, approximately 2 to 4 minutes. Stir capers into the sauce.

Divide the cooked pasta among serving plates, topping each plate with a portion of chicken. Spoon the sauce over the top of the chicken and garnish with lemon wedges and parsley.