Ingredients: 2 boneless, skinless chicken breasts salt, to taste pepper, to taste ⅔ cup all-purpose flour(80 g) 4 tablespoons olive oil ⅓ cup dry white wine(80 mL) 2 tablespoons unsalted butter 2 cloves garlic, chopped 2 tablespoons caper 3 tablespoons lemon juice 1 ½ cups chicken stock(360 mL) ⅓ cup heavy cream(80 mL) 2 tablespoons fresh flat-leaf parsley, chopped 8 oz angel hair pasta(225 g), cooked, for serving Instructions: Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper. Cut each breast in half lengthwise so you have 4 pieces of chicken. Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the ch
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