Heat 2 tbsp. butter and olive oil in a large frying pan.
Pat chicken breasts dry with a paper towel and seaon on both sides with salt and freshly ground black pepper.
Place ½ cup of flour in a shallow dish and dredge chicken breasts on both sides.
Cook chicken breasts in the frying pan for 4-5 minutes per side until golden brown.
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer chicken to this pan. Bake for 20-30 minutes until the internal temperature of the chicken reads 165 degrees Fahrenheit. Cook time will depend on the size of the chicken breasts.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside.
In the frying pan where the chicken had cooked, melt the remained 2 tbsp. butter. Whisk in 2 tbsp. flour.
Add lemon juice and chicken broth and bring to a simmer.
Add cream and capers and cook until thickened.
Taste and add more salt and pepper as needed.
Pasta can either be tossed with the sauce and served with chicken on top, or the sauce can be served on top of both the pasta and chicken. Either way it will be delicious! Enjoy.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/creamy-chicken-piccata/