Season chicken with salt and pepper. In a large plate, combine the flour, parmesan cheese, and granulated garlic. Dredge chicken in the flour mixture and shake off excess.

In a large skillet over medium high heat, melt the butter with the olive oil. When butter and oil start to sizzle, add pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Into the pan add the lemon juice, stock, water, garlic, red pepper flakes, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. If serving family style, place the spaghetti in a serving platter, place chicken breasts on top, and pour sauce over chicken and garnish with parsley. If serving individually, follow the same process into single portioned plates.