From The Food Network

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2/index.html

and

http://www.simplyrecipes.com/recipes/chicken_piccata/

For four people:

Boil up about half a box of angel hair pasta. Time it so it gets done
at the same time as the chicken and sauce. This probably means putting the
pasta in the boiling water after frying the chicken, and before putting
the sauce ingredients in the pan, or maybe a little bit earlier.

Get four thin filets of butterflied chicken breast (somewhat under a pound).
Dredge them in flour seasoned with salt and pepper
and 2 tbs. grated parmesan cheese.
Fry in 2 tbs. olive oil and 2 tbs. butter over medium high heat,
about 3 minutes per side.

Save chicken aside on a plate.

Add to pan fresh from frying the chicken, and turn it up high:

1 cup white wine
juice from 1-2 lemons about 1/3 cup
one entire 2.4 oz jar of capers

As it boils and reduces, add 2 tbs. of butter, and whisk with a fork.

I thought about adding 1 tbs. of corn starch to 2 tbs. of water and
putting that in the sauce to thicken it, but did not.

Some recipes also say you should add the chicken back to the sauce at the
end to simmer the chicken a little.

Put angel hair on plates, put a filet of chicken on each, and drizzle
the sauce over each.