In a large skillet, heat olive oil over medium high heat and pan fry the chicken until golden brown. Flip and cook on the other side. Remove chicken from skillet, then add the white wine, chicken broth, lemon juice, and capers. Bring to a simmer, scrape up any browned bits from the bottom of the pan, and reduce to thicken. Remove from heat and swirl in the butter to melt and smooth out the flavor of the sauce. Add the chicken cutlets back to the sauce to warm. Season with salt and pepper, sprinkle with parsley, and serve over cooked angel hair.
