Prepare Your Ingredients
Wash and dry your produce.
Mince the shallot and 3 cloves of garlic.
Trim ends of green beans if needed.
Combine the chicken broth, capers, and the juice of 1 lemon in a small bowl.
Butterfly the chicken by laying your hand flat on top of it and carefully slicing into the thickest side of the breast (be careful not to cut all the way through to the other side, then open it up so it resembles a butterfly).
Season chicken on both sides with salt and pepper, then place in bag with flour, and shake to coat.
Bring a large pot of salted water to a boil.
Add the pasta to the boiling water and cook for about 12 minutes, stirring occasionally.
Drain and set aside.
Make the Sauce
Heat ½ Tbsp. olive oil in a medium pot, over medium heat.
Add the shallots and sauté 2-3 minutes stirring frequently to keep from burning (add oil if needed).
Add ⅔ of the garlic and sauté for 1 minute, stirring constantly.
Stir in the lemon juice mixture and bring to a simmer.
Keep it at a simmer until reduced by about half; 5-7 minutes.
Add the cream and ½ the butter mixing until melted.
Taste for flavor, and season with a little salt and pepper to taste.
Remove from heat and set aside covered.
Saute the Green Beans
Meanwhile, heat 1 Tbsp. olive oil in a large pan over medium-high heat.
When hot, add the green beans and season with salt and pepper.
Saute tossing frequently 3-4 minutes or until crisp tender and starting to brown.
Add the remaining garlic during the last 30 seconds.
Remove from pan, set aside, and tent with foil.
Cook the Chicken
In the same pan you cooked the green beans, heat ½ Tbsp. olive oil and the remaining butter over medium-high.
Shake off any excess flour and add the chicken to the pan.
Cook 2-3 minutes per side or until cooked through (add oil if pan dries).
Place the chicken in the sauce, flipping to coat.
Serve the pasta on one side of dish, and the beans next to it.
Lay the chicken over the pasta and pour the sauce and capers over the top of it. Enjoy!