Sift flour, salt and pepper. Place ingredients on a large dinner plate.

Pound the chicken breasts that you have cut in half to about 1/4 inch thick.

Cut the chicken breasts in half again.

Coat the 4 chicken breasts in the flour mixture.

Using a large skillet on high heat.

Add 1 TBSP of olive oil and cook chicken on both sides until slightly brown.

Remove from heat.

Cook the garlic in the remaining sauce on medium heat 1 minute.

Add lemon juice stirring the browned flour mixture in the skillet.

In the same pan pour in the chicken stock, lemon slices, and capers.

Reduce the above liquid in half by cooking it for up to 5 minutes.

Add salt and pepper if needed.

Add the remaining olive oil and parsley to the skillet.

Reheat the chicken in the skillet with the prepared sauce.

Heat water and when hot enough add pasta.

Cook pasta until ready.

Toss the sauce from the chicken with the spaghetti.

Add the cooked chicken.