* Slice chicken breasts in half crosswise into 4 cutlets and lightly pound between sheets of plastic wrap until an even thickness( about 1/2" or less). Season lightly with salt. Place flour in a shallow medium bowl. Working one at a time, place cutlets in bowl to coat with flour. Knock off excess flour and transfer to a plate.
* Heat 2 tbsp of oil in a large skillet over medium-high heat. Working in batches, cook cutlets without moving them until deeply browned underneath, about 2 minutes. Turn over once to cook other side and cook throughly, about 30 seconds to 1 min.
* Transfer cooked cutlets to a clean plate and set aside.
* In skillet, add garlic and 1 tbsp olive oil reducing heat if needed to avoid scorching garlic. Cook about a min.
* Add wine, and capers and cook swirling around browned bits. Stir until is almost completely evaporated. About 3 min.
* Add 1/2 cup of water and butter. Stir all together to mix well, about 1 min.
* Return Chicken cutlets into skillet and simmer until chicken is cooked thoroughly and sauce is thick enough to coat a spoon, about 2 minutes.
* Remove from heat and add lemon juice into sauce, season with salt.
* Transfer chicken onto a platter, top with sauce and sprinkle parsley on top, serve with lemon wedges.
* YUM