If using chicken breast, cut to butterfly chicken breast for 2 long pieces. Use a meat mallet and pound to quarter inch thickness. You want them thin! Season with salt and pepper and lightly coat in flour. Heat heavy bottom pan with 2 TBSP EVOO and Butter until golden on each size. Approx 3-4 mins. Remove chicken and repeat until all chicken is done. Keep chicken warm under foil or in oven.
In a pot prepare 1 lb angel a hair pasta as directed on box. Typically 5-7 minutes till al dente
Add 1 TBSP of Butter to pan and whisk 1 TBSP of flour to make a roux. Add wine and chicken stock, lemon juice and bring to boil. Add capers, lemon zest, parsley and last TBSP of butter to give the sauce shine.
Plate the dish with angel hair pasta on the bottom, 2 chicken pieces and then sauce on top. Garnish with parsley and lemon. Enjoy!