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1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Arrange the lemon slices in a single layer. Brush the lemons with 1 teaspoon oil and sprinkle with 1/8 teaspoon sea salt or more to taste.
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2. Roast the lemons until they are slightly dry and beginning to brown around the edges, about 30 minutes.
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3. Cover chicken with plastic wrap and pound it with a rolling pin until flattened to about 1/2 inch thick, or slice the breasts horizontally in half. Sprinkle with 1/8 teaspoon salt or more to taste and pepper to taste.
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4. Place flour in a shallow dish or pie plate and dredge the chicken to coat on both sides. Shake off the excess; discard the remaining flour.
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5. In a large nonstick skillet, heat the remaining 2 teaspoons oil over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Add chicken broth and wine. Bring the liquid to a boil, scraping up any browned bits. Boil until the liquid is reduced to a syrupy consistency, about 5 to 8 minutes, turning the chicken halfway.
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6. Add the roasted lemons, capers, butter, 2 tablespoons parsley and more pepper if desired. Simmer until the butter melts and the chicken is cooked through, about 2 minutes.
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7. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.
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Note: If you have leftover chicken, slice and serve over mixed greens and additional capers. Drizzle with an easy vinaigrette of olive oil, Dijon and red wine vinegar.
