Place 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 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 saute 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

Using the same skillet, add remaining olive oil and saute 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 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

Drain the cooked pasta

Toss the pasta in the lemon caper sauce, tomatoes, and basil, reserving a few spoonfuls of sauce

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