Cut each breast in half lengthwise. Measure the flour, salt and pepper into shallow bowl. Add the chicken breasts and massage chicken until covered on all sides with the flour.
In a large skillet heat the butter over medium-high heat, then add the chicken breasts. Fry the breasts on each side about 4 minutes, until golden brown and no longer pink inside or until 165°F. Remove from the pan onto a plate. Over medium heat, add the garlic to the remaining butter in the skillet and cook about 1 minute until the garlic is just starting to turn golden and becomes fragrant. Add the milk, cream and parmesan cheese to the skillet and bring to a slow boil. Turn down the heat and simmer the cream mixture for about 10-15 minutes until it thickens.
Add the capers and lemon juice to the skillet. Start with 3 TBSP of lemon juice and add additional tablespoons one at a time if you like the sauce more tart. Stir to combine. Continue to simmer until the desired thickness, about 3 minutes.
Add the chicken back to the skillet to warm thru. Sprinkle the basil over the top and serve over angel hair noodles.
