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4 skinless, boneless chicken breast halves
1 tablespoon cayenne pepper , or to taste
1 teaspoon salt
1 teaspoon ground black pepper
all-purpose flour for dredging
2 tablespoons olive oil
1 tablespoon capers, canned, drained
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup water
3 tablespoons butter, cut in 1/4-inch slices
2 tablespoons parsley, chopped
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