Add the sliced lemons, sugar, and garlic to a medium bowl, tossing to combine. Set aside. Preheat your oven to 350 degrees.

Season the chicken with ⅜ teaspoon salt and pepper. Heat a large saute pan over medium-high heat. Add two teaspoons olive oil, swirling to coat. Add the sicken to the pan, cooking for 4 minutes on each side or until browned.

Add the chicken to a cookie sheet or pan sprayed with cooking spray (I usually cover the sheet with aluminum foil so cleanup is easier). When the oven is preheated, add the chicken to the oven and cook for 15 minutes or until cooked through.

While waiting for the chicken to cook, add 1 teaspoon olive oil to your saute pan, swirling to coat. Add the lemon mixture to the pan and cook for 1 minute, or until lemon slices are lightly browned, turning occasionally. Return the lemon mixture to the bowl and set aside.

Wipe out the saute pan with paper towels. Add the pan back over medium heat. Add 1½ teaspoons butter to the pan, swirling until the butter melts. Add the shallot, ½ teaspoon grated garlic and oregano sprig, cook for 1 minute.

Add the wine to the pan, scraping with a wooden spoon to loosen browned bits. Bring to a boil and cook for 3 minutes, or until most of the liquid evaporates. Add ⅛ teaspoon salt, chicken stock, and flour, stirring constantly with a whisk. Bring to a boil, reduce the heat, and simmer for 3 minutes.

Remove from heat and discard the oregano sprig. Stir in the remaining 1½ tablespoons butter and capers, stirring until the butter melts.

Add the chicken back to the pan with any juices that may be on the cookie sheet, turning to coat with sauce. Top with the lemon mixture, sprinkle with parsley if desired and serve