Mom's Chicken Piccata

4 Chicken Breasts
1/4 c + 1 1/2 T four, divided
1/2 tsp + 1 1/2 T flavored chx granules divided
2 T olive oil
1 T butter
1/2 c white wine
1/4 c lemon juice
2 T capers, drained & rinsed
2 T chopped fresh parsley
1 lb pasta, cooked


1) Pound chicken breast to 1/4 in. thickness. Coat chicken in mix of 1/4 c flour and 1/2 tsp bullion granules.
2) In large skillet, over med-high heat, cook chicken in oil 4 min per side til cooked through. Remove chicken and keep warm.
3) Lower heat to medium, add butter and remaining flour.
4) Stir in wine, lemon juice, remaining bullion and 2 T water, scraping up brown bits. Simmer 2 minutes. Add capers and parsley.
5) Serve chicken breast over pasta and spoon sauce over all .

 PS Mom usually doubles the sauce