Place ½ cup of flour in a shallow dish. Using a sharp knife, slice chicken breast in half. Place a piece of wax paper on top of each piece of chicken and pound with a kitchen mallet until it is about ½ inch thin. Season the chicken well with salt and pepper. Take the chicken and roll it into the flour, using your fingers to assist in adhering it to the meat. Carefully shake off excess flour. Repeat with second piece of chicken.

In a large skillet, heat 2 tablespoons olive oil over medium heat. Slide chicken into the skillet and sauté on each side until it becomes golden brown—about 3-4 minutes each side. Once chicken is done, transfer to a clean plate and tent with a sheet of aluminum foil.

Begin boiling the pasta and once the water is boiling, cook pasta according to package instructions.

Using the same skillet that you used for the chicken, add remaining olive oil and sauté garlic until it becomes aromatic but not browned. Add chili flakes, capers, lemon juice, lemon slices, zest, and chicken broth. Use a wooden spoon to scrape off the tasty brown bits from the bottom of the skillet. Raise the temperature to medium high heat and allow the liquid to reduce by almost half.

While the liquid is reducing, use a fork to mash together remaining 1 tablespoon of flour and the butter in a small bowl. Whisk it into the reducing liquid and allow to cook for 1-2 minutes. Be sure to whisk out any lumps of flour. Check for seasonings and adjust with salt/pepper accordingly. Remove from heat.

Drain the cooked pasta, reserving a few tablespoons of the starch water. Toss the pasta in the lemon caper sauce, and add the tomatoes, and basil (reserving a few spoonfuls of the plain sauce). Add in a few spoonfuls of pasta water if you want a “looser” pasta consistency (optional). Check for seasonings and adjust with salt/pepper accordingly. Plate pasta and top each with a piece of chicken. Spoon extra lemon caper sauce over the chicken and pasta. Serve immediately.