Pound chicken breast until about 1/4 inch thick. Place chicken and Stonewall Kitchen Tuscan Marinade in a plastic Ziploc bag. Refrigerate at least 4 hours or overnight.
Combine the flour salt and pepper in a shallow dish. Remove chicken from marinade and dredge in flour. Shake off excess flour.
Heat olive oil in a sauté pan over medium high heat. Sauté chicken breasts until cooked through and golden brown. Remove from pan and cover with foil..
Remove excess fat from pan. Deglaze pan over medium heat by adding the wine and stirring to remove the browned bits from the bottom of the pan. Continue heating and add the lemon juice, butter and capers. Serve this sauce over the chicken garnished with parsley along with your favorite rice or risotto.