Cut chicken into pieces, maybe 3x3. Pound each one to about 1/3. Season with salt pepper. Coat with flour really well on both sides and set on a plate.

Saute onions in olive oil over medium high heat until just turning brownish. Add garlic and saute a little longer. Add chicken broth,wine, lemon, thyme, salt pepper and capers. Cook until chicken broth is reduced some. If you like a thicker sauce, whisk in some Wondra flour or cornstarch and cook for a few more minutes. When it tastes the way you want dump it in a bowl and set aside.

Saute chicken in olive oil over a really really hot heat. Dont flip until bottom is browned, about 2 minutes. Flip and saute the second side just for 45 second to 1 minute or so. (Chicken should be almost done but maybe not quite done. It finishes later.) When the last batch is done leave it in the pan and put the other pieces back and dump the sauce in. Let it simmer just a couple minutes. Add half the parsley, stir. Serve in shallow dish. Garnish with sliced lemons and sprinkle remaining parsley over.