Place chicken breasts between 2-layers of plastic wrap and pound to about 1/2 inch thick.

Season both sides of chicken breasts with cayenne, salt and pepper, drudge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium high heat. Place chicken in the pan, reduce heat to medium and cook until browned and cooked through, about 5-minutes per side. Remove to plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30-seconds.

Pour white wine into skillet. Scrape browned bits from the bottom of the pan. Cook until reduced by half, about 2-minutes.

Stir in lemon juice, water, and butter into the reduced wine sauce mixture. Reduce heat to low and stir in parsley.

Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned on top.