Prepare rice according to package directions.

Toss chicken with flour, salt and pepper. Heat oil and butter in large skillet set over medium heat. Add chicken and cook 2 to 3 minutes per side or until chicken is browned; transfer to plate.

Stir in garlic and thyme. Cook 1 minute or until fragrant. Stir in wine; bring to a boil. Stir in broth; bring to a boil. Cook 2 to 3 minutes or until thickened slightly. Add chicken back to sauce. Stir in capers, lemon juice and parsley. Cook 1 to 2 minutes or until sauce is thickened and chicken is cooked through.

Serve chicken and sauce over over rice.