2large bonelessskinless chicken breasts, halved (or 4 small chicken breasts)
1tbsp.extra-virgin olive oil
salt and pepper
1/4c.dry white wine
Juice of 1 lemon
In a large skillet over medium-high heat, heat oil. Using a sharp knife, split 2 large chicken breasts into halves. Season chicken with salt and pepper and cook chicken 3-4 minutes per side until golden and no longer pink. Transfer chicken breasts to a plate.
To skillet, add butter, white wine, lemon juice, garlic, onion and capers and bring to a simmer. Add lemon slices and return chicken breasts to skillet. Let chicken simmer in sauce for 5 minutes. Garnish with parsley and serve.