Chicken Piccata

8 boneless, skinless chicken thighs
flour for dredging
olive oil for sauteing
1 quart chicken broth or stock
Juice of two lemons
1/3 cup flat-leaf parsley, chopped
Black pepper
capers, as desired (I use about 1/4 cup)
8 oz. Angel-hair pasta, cooked and drained
olive oil for drizzling

Dredge chicken thighs in flour and then saute them in a large frying pan over medium high heat until nicely browned. Add the broth and the lemon juice. Reduce the heat to simmer and allow the mixture to cook until the chicken is done all the way through. Add pepper and remove from heat. Add capers and parsley. Serve over hot pasta. Drizzle with olive oil, if you wish.