Cook the pasta according to the package directions.
While the pasta cooks, place the chicken breast on a cutting board. Hold your knife parallel to the cutting board and cut the chicken breast in half so you end up with very thin and wide pieces.
Place each piece of chicken between two slices of wax paper and pound until it’s ¼-inch thick.
Spread the flour out on a plate. Coat both sides of each piece of chicken with flour.
In a large skillet, heat 2 tablespoons of butter with 1 tablespoon of olive oil and a pinch of sea salt over medium-high heat.
Once the pan is hot, add the chicken and brown on both sides until it’s fully cooked through. Transfer the cooked chicken to a plate and keep it warm.
Add the remaining tablespoon of butter and olive oil plus sea salt to the same skillet. Stir in the lemon juice and capers and heat until warmed through.
To serve, divide the pasta, chicken, and sauce among four serving plates. Garnish with parsley and lemon slices.
This recipe is for 4 servings of scallopini. Each serving is 1 chicken breast with ¼th of the sauce and pasta.Leftovers can be stored covered in the refrigerator for 3-4 days. For best results, store the sauce separately and only add it to the pasta and chicken right before serving.