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1
Flatten the chicken breasts with a meat mallet until approximately 1/4 inch thick.
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2
Put the flour in a bowl or container and add the seasoned salt, garlic powder, paprika and black pepper and mix to combine.
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3
Heat the canola oil in a large frying pan over medium heat.
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4
Take a sprinkle of flour and put it in the fryer to test the oil.
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5
If it sizzles the oil is hot enough.
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6
Working in batches, dip the chicken in the flour mixture, coating both sides, and cook until brown, about 3 minutes per side.
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7
Remove to a plate and reserve.
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8
Pour out the excess oil, leaving enough to coat the bottom of the pan.
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9
Reduce the heat to low.
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10
Add 1 tablespoon of the flour mixture used for dredging, the butter and garlic and mix together well until the butter is melted.
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11
Add the cooking wine and allow to simmer, stirring occasionally to prevent sticking, until reduced by half, 5 to 6 minutes.
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12
Add the cream and simmer, stirring constantly, until thickened and reduced by half, 3 to 5 minutes.
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13
Squeeze the juice of 1 1/2 of the lemons into the cream mixture, stirring constantly.
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14
Add the cheese and sugar, reduce the heat to very low, and cook until the cheese melts and the mixture begins to thicken, about 2 minutes.
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15
Remove from the heat.
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16
Thinly slice the remaining 1 1/2 lemons into rounds and add them to the cream mixture.
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17
Stir in the capers and half the parsley.
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18
Bring a large pot of water and 1 teaspoon salt to a boil.
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19
Let boil 7 minutes, then add the pasta and 1 tablespoon olive oil.
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20
Stir to prevent sticking and cook until al dente, about 7 minutes.
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21
Check the pasta in 5 minutes!
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22
Drain the pasta, add more oil to prevent sticking and divide among 4 plates.
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23
Top with the chicken and sauce, sprinkle with the remaining parsley and serve.
