Cook angel hair pasta according to directions.
You'll need thin cutlets - salt and pepper them - then dredge in flour.
In olive oil, fry them 3 minute per side or until done.
In a small bowl mix olive oil, lemon juice and chopped parsley. Season.
Remove the chicken and add 1/4 cup chicken stock and whisk with the remains of the chicken fry...add more chicken stock, 2 T capers, more parsley, and more lemon juice. Season.
Lay the chicken atop the pasta, then pour over the sauces.
We had a side of lemony fresh spinach too!
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