Serves 4: 2 chicken breasts, ⅔ C of flour, 4 Tbsp olive oil, ⅓ dry white wine, 2 Tbsp of butter, 2 cloves of garlic chopped, 2 Tbsp of capers, 3 Tbsp lemon juice, 1 ½ C chicken stock, ⅓ C heavy cream, 8 ox. of cooked angel hair pasta, parsley for garnish.

1. Butterfly chicken, lay flat on parchment paper and pound ¼ inch thick. Cut into 4 pieces.
2. Add flour into wide shallow bowl and dredge chicken.
3. Heat olive oil in pan and fry chicken until browned, remove.
4. Pour white wine into the pan reduce by half. Stir in lemon juice, chicken stock & cook until thickened.
5. Stir in cream, then return chicken to pan.
6. Sprinkle with parsley, coat with sauce about 2 mins. Serve over pasta. Enjoy!