Slice chicken breasts in 1/2 thickness wise.

In plastic bag or shallow dish add flour, greek seasoning, garlic powder, and onion powder. Shake or dredge chicken breasts in flour mixture to coat all sides.

PREP - as chicken cooks, juice 1 1/2 - 2 lemons.  You should have about 1/2 cup lemon juice.  

PREP - Thinly slice 1/2 - 1 lemon so you have about 8 thin slices.

In large skillet add 2 tablespoons olive oil to start.  Heat on medium. When olive oil is hot.  Add 1/2 of chicken breasts.  Cook on first side until well browned.  Flip and cook on second side until cooked through.  Remove from pan to a plate temporarily.  Add the rest of chicken breasts, more olive oil if necessary and repeat the process until all breasts are well browned and cooked through. Remove remaining chicken breasts from pan.

Add wine or chicken broth to pan to deglaze. Stir to scrape any browned bits or glaze from bottom and sides of pan.  Add lemon juice, butter, and capers to mixture in pan.  

When the butter is melted, add the chicken breasts back to pan.  Add lemon slices to pan.  Move chicken around so that all sides are coated with sauce. Simmer for 5-10 minutes until sauce is slightly thickened.  Stir in cilantro

Cook spaghetti according to directions on box.  Drain, return to cooking pot, add 1 tbsp olive oil and 1 tbsp butter to spaghetti.  Stir well.

Serve over spaghetti with a crusty bread and side salad.  Enjoy good food with good friends