Step 1: Prepare the chicken and pasta. Season the all-purpose flour generously with salt and pepper, then lightly dredge each thinly sliced chicken piece, ensuring an even, thin coating. Bring a large pot of generously salted water to a rolling boil for the fettuccine, ready to cook it to a slightly toothier (extra al dente) texture later.

Step 2: Cook the chicken. In a large skillet over medium-high heat, add the olive oil. Sear the floured chicken slices for 1-2 minutes per side, just until a light, barely golden film forms, specifically avoiding any deep crispy crust. The critical visual here is a smooth, silken surface, as seen in our hero photo, which indicates tender poaching rather than a conventional sear.

Step 3: Build the lemon-butter sauce. Remove the cooked chicken pieces and set aside. In the same skillet, reduce the heat to medium. Deglaze the pan with the chicken broth or dry white wine, scraping up any delicious fond from the bottom. Add the fresh lemon juice and bring the liquid to a gentle simmer. Gradually whisk in the cold butter cubes, one at a time, allowing each to emulsify fully to create a glossy, velvet-like sauce that clings beautifully.

Step 4: Cook pasta and combine. Add the fettuccine to the boiling water and cook for 1-2 minutes less than the package directions to achieve the required slightly toothier, extra al dente texture. Before draining, reserve approximately 1/2 cup of the starchy pasta water. Drain the pasta thoroughly.

Step 5: Finish the dish. Return the seared chicken pieces to the skillet with the sauce. Add the drained fettuccine, quartered artichoke hearts, and rinsed capers. Toss everything gently to ensure the pasta, chicken, and accents are thoroughly coated in the luscious, glossy emulsion. If the sauce needs loosening, add a splash of the reserved pasta water. The final visual should be a luminous Mediterranean flair, with every component glistening under the sauce, as depicted in our hero shot. Garnish generously with fresh parsley and serve immediately.