1
Pound chicken breasts between 2 layers of plastic wrap until about 1/2 inch thick.
2
Season chicken breasts with salt, pepper, and cayenne pepper. Dredge lightly in flour.
3
Heat olive oil in a skillet over medium-high heat. Cook chicken until browned and cooked through, about 5 minutes per side. Remove from pan and place on a plate.
4
Cook capers in remaining oil and fond, smashing lightly to release brine, about 30 seconds.
5
Add white wine to the skillet and cook until reduced by half, about 2 minutes.
6
Stir in lemon juice, water, and butter. Cook and stir allowing to thicken, about 2 minutes. Reduced heat to a simmer and add parsley.
7
Return chicken to the skillet and heat for 1 to 2 minutes. Serve chicken with extra sauce spooned over top.