Chicken in Lemon Butter Caper Sauce

boneless, skinless chicken breast halves (or use cutlets)

grated Parmesan cheese

flour

Salt and pepper

olive oil

angel hair pasta, cooked and drained

cold unsalted butter, cut into 1⁄2-inch pieces, divided

finely chopped yellow onion

garlic cloves, minced

⁄3 cup Pinot Grigio (I used Cavit)

fresh lemon juice

Kosher salt

pepper

capers, rinsed