1
Preheat the oven to 400°F.
2
On a baking sheet, coat the broccoli with the olive oil and a pinch of salt. Roast for 12 minutes, or until fork-tender and crisp.
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, return to the pot, and toss with olive oil.
4
Dredge the chicken in flour, shaking off any excess.
5
Melt 2 tablespoons of butter in a large skillet over medium heat. When hot, add 2 chicken breasts and cook for 3 minutes. Flip and cook for 3 more minutes, until cooked through. Transfer to a plate and repeat with the remaining chicken, adding more butter if necessary.
6
When all of the chicken is browned, add the lemon juice, chicken stock and capers to the empty skillet. Bring to a boil, scraping up any browned bits on the bottom of the pan. Return the chicken to the skillet and cook for 5 minutes. Remove the chicken to a serving plate.
7
Over very low heat, whisk the remaining 2 tablespoons of butter into the sauce in the skillet until emulsified. Adjust the seasoning with salt and pepper.
8
Pour the sauce over the chicken and garnish with parsley. Serve over fettuccine with roasted broccolini on the side.