Pound the chicken with a mallet until it is about ¼-inch thick

Heat the oil over medium-high heat in a sauté pan.

Lightly salt and pepper the pounded chicken breasts.

Dredge the chicken in the rice flour until coated. Shake off excess flour.

Place the coated chicken in the hot oil and cook until lightly browned on one side, about 5 minutes.

Then turn the chicken over and brown the other side, about 5 minutes.

Remove the chicken to a warmed plate; set aside.

Add the wine to the pan and cook, stirring frequently, over medium heat until reduced by half.

Add the butter a little at a time to the wine sauce, stirring to incorporate and thicken.

Return the chicken to the pan to warm.

Transfer the chicken to a serving dish and pour the remaining sauce over the chicken.

Squeeze the lemon juice over the chicken and top with capers, lemon slices and minced parsley.