Chicken breast plus whole wheat spaghetti topped with a lemon-caper sauce
Cook pasta according to package directions.
Place the chicken breast on a cutting board. Cut the breast in half horizontally while holding your knife parallel to the board. Repeat with the other breast. (You'll have 4 pieces of chicken.) Pound each piece between slices of waxed paper until it is 1/4-inch thick.
Place the flour on a plate. Coat each side of each piece of chicken with flour.
In a large skillet, heat the oil and 2 tablespoons Butter with Olive Oil & Sea Salt over medium-high heat. Brown the chicken on both sides until cooked through. (You may need to do it in two batches.) Remove the chicken to a plate and keep it warm.
Add the remaining 1 tablespoon Butter with Olive Oil & Sea Salt to the same skillet. Stir in the lemon juice and capers. Heat until warmed through.
To serve, divide the pasta, chicken, and sauce among four serving plates. Garnish with parsley and lemon slices.