Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts (halved lengthwise to make 4 cutlets)
Salt and black pepper to taste
1/3 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons unsalted butter
For the Sauce:
1 cup chicken broth
1/2 cup heavy cream
1/3 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons capers, drained
1/4 cup sun-dried tomatoes, sliced
2 cloves garlic, minced
2 tablespoons unsalted butter
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional for richness)
2 tablespoons fresh parsley, chopped
For the Pasta:
8 oz angel hair pasta
Salt for boiling water