INGREDIENTS: br 2 large boneless skinless chicken breasts, chopped into large 1" pieces br kosher salt br Freshly ground black pepper br 12 c. flour br 1–2 tbsp. extra-virgin olive oil br 2 tbsp. butter br 2 garlic cloves, minced br 14 c. dry white wine br 12 c. chicken stock br 14 c. Heavy cream (optional) br Juice of 1 lemon br 14 c. capers, drained br 8 oz. angel hair, cooked br 12 c. finely grated Parmesan br 2 tbsp. Chopped flat-leaf parsley br br DIRECTIONS: br Season chicken with salt and pepper, then dredge the pieces in flour. Shake off excess flour. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken, working in batches, and sauté until chicken is cooked through, about 8 to 10 minutes. Wipe the skillet clean between batches. Transfer chicken to a plate. br Reduce heat to low and add garlic and butter. Cook until fragrant. Add white wine, bring to a simmer and reduce slightly, about 1 minute. Add chicken stock, lemon juice, and capers. Bring to simmer and scrape the pan with the back of a wooden spoon to loosen the cooked chicken bits. Stir in heavy cream, if using. Return chicken to pan and add cooked angel hair. Add grated Parmesan and toss until pasta is coated in sauce. br Garnish with parsley and serve immediately.