I recommend making the chicken first, then set the chicken aside and make the sauce in the chicken pan. You get the yummies from the bottom of the chicken pan. Make sauce and pasta at the same time.
To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Add Capers and artichoke hearts. Remove from heat, and keep warm. Mix Sauce and Pasta together.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes.
To make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. In a bowl, stir together flour, salt, and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels. Stir artichokes, and capers into the sauce to heat through.
To serve, place pasta in a large bowl. Place chicken next to pasta on the dish. Taste, and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well, and garnish with parsley.