Dredge chicken in flour. Heat the butter and oil on medium heat. Sauté the chicken on one side for approximately 4 minutes, turn over and sauté for approximately another 4 minutes.
Squeeze juice from 2 lemons. Add wine, lemon juice, capers, chicken broth and beef broth.
Simmer for 3 to 4 minutes on medium-high heat.
Serve over Angel Hair pasta and garnish with lemon slices and parsley.