Easy Chicken Piccata

2 tablespoons extra virgin olive oil
1 1/2 pound thin sliced chicken fillets
2 1/2 tablespoons butter, divided
4 cloves garlic, minced
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
juice from 1 lemon
1 cup chicken stock/broth
3 tablespoons capers, drained
1/2 cup fresh parsley, chopped or 1 tablespoon dried parsley
1/2 pound linguine

Cook pasta according to package directions then drain and set aside.

Heat oil over medium-high heat. Salt and pepper chicken on both sides then saute in hot oil until light brown and no longer pink. Remove chicken and pour out oil. In same pan add butter, shallots and garlic and saute 3 minutes over medium heat. Add flour and cook another 3 minutes or until light brown. Whisk in wine and reduce for one minute. Whisk in lemon juice and chicken stock. Stir in capers and parsley. Add 1/2 tablespoon butter and combine. Add chicken and pasta, toss well. Serve with fresh french bread.