Place a shallow baking pan in oven to use for keeping chicken breasts warm.
Tenderize chicken breasts by pounding until approx. 1/2-inch thick.
Boil water and cook spaghetti according to directions and set aside.
Heat 2 tablespoons olive oil in a frying pan.
Add salt and pepper to flour, dredge chicken breasts, and place in skillet with oil. Cook 4–5 minutes each side until cooked through and golden brown.
Transfer to warming pan in oven.
Add shallot to the same frying pan and sauté for approx. 2 minutes. Add broth and deglaze any particles sticking to bottom of pan. Stir in lemon juice, coconut milk, and capers. Bring to a boil and simmer for 3 minutes to create a sauce.
To serve, divide spaghetti among 4 plates. Top each with a chicken breast. Cover with sauce and garnish with lemon slices and parsley.
Recipe courtesy of Carol Klotz, Lombard, Ill. (Bayfield co-op member)