Thin the sliced chicken breast by pounding between two pieces of plastic wrap. Season each side with salt and pepper, then dredge in flour, shaking off excess.

In a large skillet, heat quarter cup of oil over medium-high heat. Once the oil sizzles, add two chicken breasts and fry until golden brown, about three to four minutes per side. Transfer them to a plate and add the remaining oil to the skillet. Fry the next two pieces of chicken until golden brown. Transfer to a plate.

Add the wine, lemon juice, lemon zest, and capers to the pan. Bring to a boil and reduce the sauce by a third.

To serve, place the chicken on a serving dish or plate, pour the sauce over it, and garnish with parsley.