Place chicken breasts between 2 large sheets of plastic wrap. Using a meat mallet or a rolling pin, pound chicken and flatten to a ¼ inch thickness. Uncover chicken, sprinkle it with salt and allow to rest while you prepare remaining ingredients.
Place flour in a shallow baking dish or on a plate. Dredge chicken in flour, fully coating each breast half.
Heat 2 tablespoons of oil in a large skillet over medium high heat. Place two breasts in the pan and cook for about 3 minutes. Turn-over and cook for 3 minutes on the reverse side. Move to a plate and tent with foil to keep warm. Add another 2 tablespoons to the skillet and cook remaining breasts following the same method and then add them to the foil tented plate as well.
Add wine, lemon juice and capers to the skillet and bring to a boil while at the same time scraping the bottom of the pan to release brown bits. Turn sauce to low and add 2 tablespoons of butter, stirring gently until butter is melted.
Add chicken back to the pan and allow to gently simmer in the sauce for about 5 minutes.
To serve, place chicken breasts on a platter, pour sauce over the chicken and sprinkle fresh parsley over the top.
