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Sprinkle the chicken cutlets with the salt and pepper, then brown over medium heat, about 2-3 minutes each side. Transfer to a separate plate and cover with aluminum foil. Add butter to the pan and sauté the garlic, lemon pieces and capers over medium high heat for about 1 minute. Add wine and cook, scraping up all the brown bits in the bottom of the pan until the liquid is reduced slightly, about 3-4 minutes. Add in the parsley and return the chicken cutlets and juices to the pan. Mix well and heat through, simmering another minute or so. Serve the chicken over buttered angel hair pasta and spoon sauce over all. Buon appetito!