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Place flour in a shallow dish and season with salt and pepper. Dredge chicken in seasoned flour, shake off excess. Rinse and drain artichokes and capers. Cut artichokes into quarters. Set aside. In a large skillet, heat 2 tablespoons Fustini's olive oil over medium-high heat. Sear chicken cutlets a few at a time, about 2 minutes per side, until light golden brown, adding more olive oil as needed. Set chicken aside and keep warm. Cook garlic about 1 minute in the same skillet.
Add chicken broth to skillet and bring to a boil. Add sliced lemons, reduce heat and simmer until broth is reduced by half. Add artichoke hearts, capers and chicken to skillet and gently swirl to combine ingredients. Simmer about 10 minutes longer, or until chicken is no longer pink. Remove skillet from heat and swirl in the remaining 1 tablespoon Fustini's olive oil. Season to taste with salt and pepper. Cover and keep warm.
Cook pasta according to directions on the package. Serve chicken and sauce over pasta.
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