Two large chicken breasts- fillets
salt & pepper
flour for dredging

Olive oil for cooking chicken

Sauce
~1TBS butter
~1TBS of flour left from dredging
1 lemon (slice both ends for cooking, about 3 slices of mostly rind on each end. Juice the rest.
2 tsp capers - crush them if you have a way to do it, and mix them with chicken broth
1/2 cup chicken broth (usually a tsp of caldo de pollo in 1/2 cup hot water)
1/4 cup of sherry

Cooked noodles
Slice and juice lemon.
Mix the lemon juice, crushed capers, chicken broth, and sherry and set aside.

Prepare the chicken fillets with salt and pepper.
Dredge in flour and pan-fry
Remove chicken.
Add a little more olive oil, and cook lemon rind slices.
When they are nicely cooked, add the sauce mix
Reduce
Add butter.

Add chicken to sauce and remove once they are fully sauced.

Add sauce over cooked noodles