Heat 1 tablespoon olive oil over medium-high heat in a large nonstick skillet.
Season chicken breasts with salt and pepper; add to skillet and cook on each side for 3 minutes, or until browned.
Remove chicken from pan and set aside.
Return pan to medium heat and add remaining olive oil.
Add onions and garlic; cook for 2 minutes or until onions are tender.
Stir in rice and cook for 1 minute.
Pour in the wine and bring to a boil.
Add previously prepared chicken, chicken broth, lemon slices, and capers; bring to a boil.
Lower to a simmer and cover with a lid; continue to cook for 18 to 20 minutes, or until water is absorbed.
Remove from heat.
Garnish with chopped parsley.
Serve.