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Bring a large pot of water to a boil and season with salt. Add 2 tablespoons of butter and olive oil to a large saute pan over medium heat. Season the chicken with salt and pepper. Dredge the cut chicken in flour and add to the saute pan, letting excess flour fall off.
Brown the chicken on all sides and remove to a plate, about 7-10 minutes. Deglaze the pan with the wine and let reduce by half.
Add the oregano and chicken broth to the pan and bring to a simmer. Add the chicken back in and simmer for about 10 minutes to allow the sauce to thicken.
Drop the pasta into the boiling water and cook. Right before the pasta is done, add the capers, brine, and lemon juice to the sauce. Drain the pasta directly into the simmering sauce and finish cooking in it, tossing until all is coated in the caper lemon sauce. Serve immediately.