Add 1 1/2 tablespoons oil to a a heavy nonstick pan. Place over medium heat.

When oil is hot and shimmering, add shallots and garlic. Cook until soft, about 3 minutes, stirring to prevent scorching.

Add wine. Simmer about 5 minutes.

Add chicken stock, lemon juice and 2 to 3 teaspoons salt, to taste. Bring to a boil. Reduce heat and simmer for 10 minutes.

Pour sauce through a strainer into a bowl. Discard solids.

Return liquid to the pot. Place back on stovetop over low heat and keep warm.

Place chicken breasts or thighs between sheets of plastic wrap. Place on a cutting board and pound to about 1/2 inch thick.

In a wide shallow bowl, add flour, seasoned salt, basil and white pepper. Stir to mix well.

Dredge chicken in seasoned flour. Remove from bowl, shaking off excess flour and place on a plate. Set aside briefly.

Place a large skillet over medium-high heat. Add half of the remaining 1/3 cup oil.

When oil is hot and shimmering, place 1/2 of the breaded chicken pieces in hot oil and cook until golden brown on one side, about 1 1/2 minutes. Turn and cook on the second side until lightly browned, about 1 minute.

Remove to a paper towel-covered plate to drain.

Repeat with remaining oil and chicken.

Set chicken aside and keep warm.

Leave pan on stovetop.

Add cream into prepared sauce. Whisk to mix well.

Pour sauce into the skillet. Heat, scraping the bottom of the pan to deglaze.

Add black pepper, butter, capers and chopped parsley. Cook, stirring, over medium heat for 1 - 2 minutes, just until heated through.

Taste. Add salt and pepper, to taste, if necessary.

Keep warm over low heat.

Prepare pasta according to package directions. Drain.

Return to pot.

Add prepared sauce and lemon slices to pasta. Toss well to coat.

Arrange chicken on serving plates.

Mound pasta alongside.

Drizzle any remaining sauce over chicken.

Garnish with parsley sprigs.

Serve immediately, hot.