Sprinkle all sides of the chicken fillets with the salt
Melt 2 tablespoons of the butter in a stainless skillet over medium-high heat
Add the chicken and cook until opaque halfway through, 4 to 5 minutes
Add the wine
Add 1 tablespoon of butter to the skillet and, once melted, flip the fillets and finish cooking through
Transfer the chicken to plates
Add the capers to the hot skillet and let them sizzle for 30 seconds
Next add in the tomatoes and parsley and 1 tablespoon of butter
Squeeze the juice from both lemons over the capers and stir everything to combine
Cook for another 30 seconds or so, then drizzle the mixture over the chicken
Serve immediately.
Notes
If your capers are salt-packed rinse them, if brine-packed, drain them. Fish is also another nice option instead of chicken. Choose a light fish such as flounder, red snapper, tilapia or rainbow trout.