Piccata al Limone

2 large chicken escalopes
plain flour seasoned with salt and pepper
3 tablespoons margarine and 1 teaspoon separated
1/3 cup dry white wine
juice of 1/2 lemon
1 tablespoon capers
1 tablespoon chopped parsley

Place the chicken between 2 sheets of plastic wrap and pound meat with meat mallet until 1/4-inch thickness.  Lightly dust each side with seasoned flour.  Heat the 3 tablespoons of margarine in a large frying pan.  Fry the escalopes over moderately high heat for about 2 minutes on each side, or until golden.  Season and transfer to a warm plate.  Add the wine to the pan, increase the heat to high and boil until there are just 3-4 tablespoons of liquid left.  Add the lemon juice, capers, on teaspoon margarine, and cook, stirring for one 1 minute.  Taste for seasoning, then return the escalopes to the pan and heat through for 30 seconds.  Sprinkle with parsley and serve at once.  Garnish with lemon wedges.