Butterfly the chicken breasts and cut them in half. Then, cover the chicken in plastic wrap and, using a meat tenderizer, pound the chicken until even in thickness.
Add the flour to a large plate and season it well with salt and pepper. Dredge the chicken pieces in the seasoned flour, shaking off any excess.
Lightly beat the egg in another plate. Dip the floured chicken into the beaten egg, then coat it evenly with the breadcrumbs.
Heat the olive oil in a large frying pan over medium-high heat until very hot but not smoking. Add the chicken and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side. Transfer the chicken to a plate and set aside.
Return the pan to medium-high heat without wiping it clean. Add a little more olive oil, then add the chopped garlic and artichoke hearts. Sauté just until the garlic softens, about 1 minute.
Return the chicken to the pan. Add the juice released from the artichokes and the capers. Bring to a simmer and cook until the liquid reduces by half, about 3 minutes.
Serve the chicken and sauce over cooked spaghetti and garnish with shaved parmesan. Enjoy!