Chicken Piccata

• 4 chicken breast halves, boneless and skinless
• 1 1/2 tablespoons flour, plus more as needed
• 2 tablespoons olive oil
• 1/3 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chicken broth
• 1/4 cup drained capers
• 1/4 cup chopped fresh parsley

Place chicken between 2 large sheets of plastic wrap. Using meat pounder, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Place flour in shallow bowl. Dip chicken into flour to coat; shake off excess. Heat 1 tablespoon oil in each a heavy large skillet. Add 2 chicken breasts to the skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.  Repeat with another tablespoon of oil and 2 chicken breasts. Bring wine, lemon juice and broth to boil in the skillet over medium-high heat. Whisk in the rest of the flour and boil until sauce thickens slightly, about 2 minutes. Stir in capers, and parsley. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.