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darthjoker1965
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Begin by seasoning the flour with salt, pepper, and garlic powder.
Season the chicken cutlets on both sides with salt and pepper, then dredge them in the seasoned flour, shaking off any excess.
Cook the chicken in a pan until it is golden brown on both sides, then transfer it to a plate.
In the same pan, sauté the shallot with a pinch of salt until softened.
Add the grated garlic and cook for about a minute until fragrant.
Pour in the white wine and allow it to reduce, scraping up any browned bits from the bottom of the pan.
Stir in the chicken broth and capers, then let the mixture simmer until it has reduced by half.
While the sauce is simmering, bring a pot of salted water to a boil and add the angel hair pasta, cooking for just a few minutes until al dente.
Incorporate the lemon zest and lemon juice into the sauce, letting it simmer for an additional 30 seconds.
Reduce the heat to low and whisk in the cold butter, one tablespoon at a time, until the sauce is thick enough to coat the back of a spoon.
Add a few spoonfuls of the sauce to the cooked angel hair, then toss in the chicken cutlets to coat them in the sauce.