Heat half of the butter and half the oil in a large frying pan.
Coat the chicken breasts in the seasoned flour and then cook then in the frying pan for about 3-4 minutes on each side. Remove the chicken from the pan.
Add the rest of the oil and cook the garlic for a minute. Then add the wine and continue to cook for about 3 more minutes.
Add the stock, lemon juice, capers and half of the parsley. Bring to the boil then put the chicken back in and cook gently until the chicken is cooked through.
Put the pasta in bowls or plates, top with the chicken, whisk the remaining butter into the sauce until melted then pour the sauce over the chicken and pasta. Top with the rest of the chopped parsley.
Notes
Nutritional information is approximate and a guideline only.