In a medium sized pan combine vinegar and garlic and bring to a boil. Simmer about 3-4 minutes to reduce vinegar in half.
Pour into bowl and strain to remove garlic.
Rinse out the saucepan and add butter. Once melted add the vinegar, heavy cream, and 1/4 teaspoon salt.
Squeeze 2 lemons to add lemon juice into sauce pan. Bring to a boil and simmer for about 10 minutes.
While the lemon butter sauce is simmering, fillet your chicken breasts. Coat with flour adding salt and pepper.
In another frying pan, coat the bottom of the pan with cooking oil and sautee fillets for about 5 minutes each side.
During this time prepare your broccoli for baking. Line a baking sheet with foil, add broccoli, drizzle olive oil, season with salt and pepper and set aside.
While chicken and broccoli bakes, bring a pot of water to boil. Add pasta and follow cooking instructions for pasta.
When your pasta is strained, return to pot.
When chicken and broccoli are finished baking, transfer chicken to serving platter and use the lemon butter sauce that’s leftover into the pot with the pasta. Mix well.
Serve pasta with chicken on top, adding a lemon slice and capers for garnish. Plate with broccoli and enjoy!