Makes 4 servings
1. Prepare pasta according to package directions.
2. Meanwhile, sprinkle both sides of chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add chicken and cook 2 to 3 minutes on each side or until brown and cooked through. Remove chicken to a plate, and keep warm. Wipe skillet clean.
3. Melt 1 tablespoon butter in skillet over medium-high heat; add shallot and sauté, stirring often, 30 seconds or until tender. Add lemon juice, wine, and capers; bring to a gentle boil. Boil 1 to 2 minutes or until reduced slightly. Remove skillet from heat, and stir in remaining 3 tablespoons butter until melted. Stir in 1 tablespoon parsley.
4. Slice chicken cutlets into 1-inch pieces; arrange over prepared pasta, and pour caper sauce over chicken. Sprinkle with remaining 1 tablespoon parsley.