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Pound chicken breasts to 1/4 inch thickness. Coat chicken in mixture of 1/4 cup of flour and 1/2 teaspoon of bouillon granules. In a large skillet over medium high heat, cook the chicken in olive oil 4 minutes per side or until cooked through. Remove chicken and keep warm. Lower heat to medium, add butter and remaining flour. Stir in cooking wine, lemon juice, remaining bouillon, and 2 tablespoons of water, scraping up browned bits. Simmer for 2 minutes. Add capers and parsley. Serve chicken breast over pasta and spoon sauce over all. Serves 4
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