- With pepper and salt, season the chicken and in flour, dredge the pieces. The excess flour is to be quivered off. In a large skillet, heat 1 tbsp olive oil over medium high heat. Working in batches, add the chicken to this and sauté for about 8-10 minutes till the chicken is thoroughly cooked. Between the batches, the skillet is required to be wiped clean. Take a plate and transfer the chicken to it.
- Add the butter and garlic after turning the heat low. Till fragrant, cook it. Bring it to simmer after adding white wine and cook for about a minute. To this, add lemon juice, chicken stock and capers. Bring it to simmer and with the help of a wooden spoon, scrape the pan in order to lose the bits of chicken. If making use of heavy cream, stir it in. To the pan, return the chicken and then add the cooked angel hair to it. Add the grated Parmesan and till the past is in sauce, toss it.
- Immediately serve it after garnishing with parsley.