Trim chicken breasts and cut into 3 ounce pieces. Cover with plastic wrap and pound thin. Dredge the breasts in flour on both sides.
Heat olive oil in a large skillet at medium-high, place the chicken in the oil, season with salt and pepper. Cook for about two minutes on the first side, flip the chicken. Add the onion, mushrooms, artichokes, ham, capers. Allow this to cook until the vegetables wilt. Add fresh lemon juice and allow it to come to a boil. Scrape bottom of the pan to deglaze. Add cream and bring to a boil. Reduce heat, add butter one slice and stir until the butter melts into the sauce.
Place cooked angel hair pasta in the center of two plate, top each with chicken. Pour sauce evenly over both plates. Sprinkle with fresh grated parmesan cheese, parsley and cracked black pepper.