Zest the Lemon (1) and then cut in half; set zest and lemon halves aside.
Finely chop Garlic (4 clove); set aside.
In a small bowl, mix together Water (3/4 cup) and Chicken Bouillon Cube (1); hold.
Trim the Broccolini (8 ounce) ends of the broccolini; discard ends.
Heat a medium non-stick sauté pan over high heat. When hot, add the lemon halves flesh-side
down. Turn off heat and drizzle with Olive Oil (2 teaspoon).
Turn the heat back on and sear for another 3 to 4 minutes until charred. Remove from heat. When cool, squeeze the juice out into another small bowl and hold.
Pat dry the Chicken Breast (2) with paper towels and place the chicken between plastic wrap. Pound evenly until 1/4 inch thick; set aside.
Pour All-Purpose Flour (2 tablespoon) on a plate and season with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon); mix to combine.
Place chicken in the seasoned flour and turn to coat thoroughly. Tap off any excess seasoning.
Heat Olive Oil (1 teaspoon) and the Butter (1 tablespoon) in a medium sauté pan over medium-high heat. Add Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Add the chicken breast and cook on one side for 2 minutes. Add HALF of the garlic and turn chicken over.
Add the roasted lemon juice, White Cooking Wine (1/4 cup), lemon zest, Capers (2 tablespoon) and chicken broth. Reduce liquid until chicken is coated and sauce is slightly thickened.
Heat Olive Oil (1 teaspoon) in a large sauté pan over medium-heat. Place the broccolini and Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon); cook for 4 to 5 minutes.
Add the Crushed Red Pepper Flakes (1/2 teaspoon) and the remaining garlic. Cook for 30 seconds; stir consistently then remove from heat and keep warm.
In the center of two plates, place the broccolini. Place chicken on the side and top with caper sauce. Serve and enjoy!