Pound out the chicken with a mallet or heavy pan. Cut into two pieces, if needed.

Heat olive oil in a medium skillet on medium-high heat.

Onto the chicken, sprinkle the cayenne and paprika and season each side with salt and pepper. Dip each chicken piece in flour and shake off the excess.

Fry chicken 2-3 minutes per side. Make sure to check for doneness, as this will depend on how thin you pounded the chicken.

Remove chicken from pan and drain on paper towels. Wipe out excess oil from pan if needed.

Start boiling the angel hair pasta. Cook according to package directions.

Add capers to the pan and fry for 1 minute. Add the chicken stock, butter and stir. Add the juice of ½ the lemon. Heat to boiling and then reduce by half.

Add chicken back to pan, and cook for an additional 2 minutes.

Plate the pasta, then top with the chicken breast and some of the sauce. Serve with lemon slices, if desired.