Cook one cup of Orzo Pasta in water or chicken broth and set aside. Dredge the pounded pheasant breasts in flour, place on waxed paper and set aside. Prepare a skillet or fry pan with separated butter and heat. Add fresh squeezed lemon juice, ¼ cup of white wine, and some of the caper juice to the pan and bring to a boil. Place pheasant breast into the pan and sauté for 4-5 minutes on each side depending on the thickness. When finished, remove and set aside. Put mushrooms and capers into the same pan and cook until tender stirring constantly. Add a little more wine and lemon juice and some chicken stock as needed to taste and bring to a boil. Reduce for about 5 minutes on high heat. Put the pheasant breasts back into the pan, heat for one minute on each side and remove. Put the Orzo Pasta on a plate and place the pheasant breasts over the pasta. Pour the Lemon, Caper and Mushroom Sauce over the breasts and serve.