POUND chicken between sheets of wax paper or plastic wrap to about 1/4 inch thick.
SPRINKLE both sides with salt and pepper and dredge in flour to coat lightly.
HEAT oil in large, nonstick skillet over medium heat.
ADD chicken and cook unil reduced by about half (1 minute)
REDUCE heat to medium.
ADD chicken broth, capers, olives and basil.
COVER and cook about 5 minutes.
PLACE chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken.
SPRINKLE with lemon juice.
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