-Sift flour, salt and pepper. Place ingredients on a large dinner plate.
-Pound the chicken breasts that you have cut in half to about 1/4 inch thick.
-Cut the chicken breasts in half again.
-Coat the 4 chicken breasts in the flour mixture.
-Using a large skillet on high heat.
-Combine 1 TBSP of butter and olive oil and cook until slightly brown in color.
-Cook chicken on both sides until slightly brown.
-Remove from heat.
- Cook the garlic in the remaining sauce on medium heat 1 minute.
-Add lemon juice stirring the browned flour mixture in the skillet.
- In the same pan pour in the white cooking wine, chicken stock, lemon slices, and capers.
-Reduce the above liquid in half by cooking it for up to 5 minutes.
-Add salt and pepper if needed.
-Add the remaining butter and parsley to the skillet.
-Reheat the chicken in the skillet with the prepared sauce.
-Heat water and when hot enough add pasta.
-Cook pasta until ready.
-Toss the sauce from the chicken with the spaghetti.
-Add the cooked chicken.
-Plate chicken on top of the noodles
-Add one of the sliced lemons to each piece of chicken when on the plate. Enjoy!!