Put chicken between plastic wrap and pound to ½-inch thickness, then season with salt and pepper on both sides.
Cover the chicken with flour on all sides and shake off extra flour before you start cooking.
Boil a big pot of salted water and cook linguine for 8 to 10 minutes until it's tender but still firm.
Heat olive oil in your big skillet on medium-high heat until it shimmers, then add the floured chicken pieces.
Cook chicken for 3 to 4 minutes on each side until it's golden brown and cooked all the way through.
Add minced garlic to the same pan and cook for 30 seconds until it smells good but isn't brown yet.
Pour white wine into the pan to get all the brown bits off the bottom, then add lemon juice and capers.
Let the sauce bubble for 2 minutes to thicken a little, then mix in butter one piece at a time.
Put the cooked chicken back in the pan with any juices that dripped out while it was resting.
Add your cooked pasta and toss it with the sauce, adding pasta water a little at a time until it's perfect.
Top with fresh parsley and lemon slices, then serve right away while it's hot and enjoy every bite!
