Place chicken breasts between two sheets of plastic wrap and pound until 1/4" thick.
Slice each chicken breast into 2 pieces. Extra large breasts can be cut into 3 pieces. I ended up with 9 pieces of chicken.
Combine flour and salt on a large plate. Dredge the chicken pieces in the seasoned flour.
Heat the butter and oil in a large skillet over medium heat. Add the chicken pieces and saute for 5 minutes, turning once. Do not over crowd the pan, you may need to do in separate batches.
Add the wine and simmer for 10 minutes.
Add the lemon slices and capers and simmer for an additional 5 minutes.
Sprinkle with Italian parsley and serve, pouring the pan sauce over the chicken.
Notes
The chicken had a stronger lemon flavor the second day (leftovers), so I might consider adding at least 1 tablespoon of lemon juice with the wine next time.
I served it over a bed of linguine with a side of charred asparagus.