Get water ready to boil in pot for fettuccine. Also get a large pan warmed to med-high heat with the butter and a couple tablespoons Olive oil.

After chicken breasts are butterflied, generously salt and pepper each side and then dredge the seasoned cutlets in the flour/breadcrumb mix. When pan is hot add the chicken and cook about 3-4 minutes each side (don't touch while cooking) Once browned on each side transfer to plate an set aside. Meanwhile cook noodles to package directions/drain.

In same pan that chicken was cooked in (turn to med low) add the wine & chicken stock while stirring up the brown bits on pan bottom letting sauce reduce by about 1/2. Squeeze the juice of 2 lemons in. Next add the heavy cream, capers and more salt & pepper to taste. Sauce will thicken, continue to stir.

Plate the noodles and sliced chicken breast. Drizzle the pan sauce over both and top with the chopped parsley.