1. Preheat oven to 350 degrees F.
2. Season chicken breasts with 1⁄2 tsp salt and 1⁄4 tsp pepper. Add 1 tablespoon oil to pan over medium-high heat. Once oil is hot, add 2-3 chicken breasts (do not overcrowd pan; work in batches instead). Once golden brown on one side, flip chicken to other side and continue cooking until both sides are equally golden brown. Remove chicken breasts from pan and place into oven-safe baking dish off heat. Repeat with remaining chicken breast pieces until all are golden brown and resting in baking dish.
3. Once all of the chicken has been sautéed and placed into baking dish, lower pan heat to medium and add garlic to remaining oil. Cook for 30 seconds and then add chicken broth, white wine, and lemon juice, stirring and scraping up brown bits from bottom of pan. Increase heat slightly so it simmers and sauce reduces slightly, thickening, about 5 minutes. Add lemon slices, capers, butter, 1⁄4 tsp salt and 1⁄4 tsp pepper to sauce.
4. Pour pan sauce over chicken breasts that have been resting in baking dish. Cover pan with aluminum foil and bake in oven for 15 minutes.
5. Remove from oven and garnish with fresh parsley before serving.