If using pasta, start a large pot of water and bring to a boil, cook pasta according to package directions. While waiting for water, prepare all ingredients
Sprinkle each cutlet, front and back, lightly with our sea salt and a little freshly ground pepper and then dredge with flour. Set aside.
(just a reminder to start pasta when water is boiling:)
Place a large pan on med/high heat, add olive oil to coat bottome of pan
Remove chicken from pan, place on a plate and cover (they do not need to be cooked through)
Turn heat back on to medium and scrape pan with rubber spatula to loosen any browning and chicken bits.
Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, lemon juice, lemon slices and capers, stir