• 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

To make cutlets:

• Cut a chicken breast in half so it is half as thick as it was (they don't have to be perfect so no worries if one half is a little thicker than the other) then place between plastic wrap or parchment paper and pound with a rolling pin until chicken is between 1/4"-1/2" thick
• Sprinkle each cutlet, front and back, lightly with 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 bottom of pan
• When pan and oil are hot, add cutlets.
• Sauté for 3 minutes or until golden in color, turn and cook other side for 3 minutes.
• Remove chicken from pan, place on a plate and cover (they do not need to be cooked through)
• Turn heat off. Add wine to pan.
• Turn heat back on to medium, bring wine to simmer and scrape pan with rubber spatula to loosen any browning and chicken bits.
• When wine simmers, add minced garlic.
• Simmer for about two minutes, being careful not to burn the garlic, then add broth, butter, lemon juice, lemon slices and capers, stir
• Return to simmer and add cutlets to pan. Cook for a minute or two on each side. (do not overcook).
• Check chicken to be sure it is cooked through.
• When pasta is al dente, pour into a colander (do not rinse) drizzle with a little olive oil and toss.
• To plate: place pasta on each dish, top with chicken and sauce.
• Garnish with parsley and serve.