Lemon wedges
1 tbsp. Fresh parsley, chopped
2 tbsp. Capers, rinsed and drained
1/4 cup Freshly squeezed lemon juice
1/2 cup Dry white wine or low-sodium chicken broth
1 clove Garlic, very finely chopped
1 Medium shallot, very finely chopped
3 tbsp. Extra virgin olive oil
Salt
Freshly ground black pepper
1/3 cup Flour
1 pound Boneless, skinless chicken breasts