Chicken Piccata

2 handfuls of spaghetti noodles cooked to manufacturers instructions
3 chicken breasts, butterflied and halved
1/3 c. of flour mixed with some salt and pepper
2 T. butter
2 T. olive oil(of the extra virgin sort)

Melt butter and heat up oil in a medium skillet/frying pan.  Once chicken is cut coat with the flour.  Brown 4 pieces on a medium heat, roughly 3 minutes on each side until both sides are browned.  Repeat until all the chicken is cooked adding another Tbsp of oil between each set.  Set chicken aside and strain remaining juices over a bowl unless you like the burnt chunks then just leave it in the pan. 

Add the following ingredients to the pan:

1/4 c. fresh squeezed lemon juice
1/4 c. pear juice(I just used the juice from some homemade canned pears)
1/8 c. vinegar
1/8 c. water
1/4 c. chicken stock
1 small jar of capers, drained and rinsed
1/2 tsp flour sprinkled over top then mixed together
Salt and Pepper to taste

Once everything is added/returned to the pan bring to a boil.  Place the chicken back in pan and cook in the sauce for 3-5 minutes.  Remove chicken from the pan and add 2 Tbsp of butter to the sauce.  Mix until butter is melted and sauce is a little more thickened.  Serve sauce of chicken and noodles.