Place each chicken breast half between 2 sheets of heavy duty plastic wrap, flatten to 1/4 in thickness using a meat mallet or rolling pic.

Combine flour, salt, pepper, dredge chicken in flour mixture.

Heat 1 tsp butter and oil in a large skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned.

Add 3/4 cup wine, juice, and capers in pan, scraping pan to loosen brown bits and cook 2 minutes.

Remove chicken from pan and keep warm. Stir in 3/4 cup wine, and cook over high heat until reduced to 1/2 cup (about 5 minutes)

Stir in 1 Tb butter and parsley. Serve chicken over linguine. Drizzle with sauce.