On a plate or shallow pan, mix together flour, salt, pepper.
Place chicken between wax paper and pound to about ¼” thick
Rinse chicken with water.
Dredge (coat) chicken in flour mixture, once on each side.
Over medium heat, warm 2 tablespoons butter (oil ok)..
Place chicken in pan and brown each side until no longer pink in center (4-6 minutes).
Remove chicken from pan and keep warm.
In skillet over medium-low heat add 1 tablespoon butter,wine, lemon juice, garlic and capers.
Smash capers to release flavor and scrap bits from bottom of chicken pan.
Return chicken breasts to the pan, add the chopped parsley and cook until heated through.
Add chicken to skillet for a minute or two and spoon sauce over chicken when serving.