Prepare pasta according to package instructions. Drain pasta but set aside ½ C of the pasta cooking water for use in thinning the sauce later if needed.

Place chicken in a bowl. Season with salt and pepper. Add cornstarch and toss chicken to coat evening.

Heat 1 T oil in large, skillet, over medium/high heat. Add chicken. Brown chicken on all sides. Remove chicken from pan and set aside.

Return skillet to stove, lowering heat to medium. Add 1 T oil and 1 T butter. Add onion and garlic to pan and cook, just until softened, about 3-4 minutes, stirring occasionally.

Turn heat back up to medium/high and pour in wine. Cook, stirring often until wine reduces by about half. Once wine is reduced add in stock, lemon juice and capers. Bring to a boil and add chicken back to pan. Reduce heat to medium and cook until chicken is cooked all the way through, just a few minutes.

Place drained pasta into skillet, along with parsley and remaining T of butter. Toss everything well to coat and to melt butter.

Taste for salt and pepper and adjust as needed.

Garnish with additional parsley and/or lemon slices.