Cook the quinoa according to the instructions on the package. Drain any excess water if needed. Season with salt and pepper to taste.
Season both sides of the chicken well with salt and pepper.
Heat a non-stick pan over medium heat. Once hot, add the oil. Sear the chicken on both sides to a deep golden brown. Remove the chicken and transfer to a plate. Sear the lemon slices on one side to deep golden brown, then set aside.
In the same pan, add the wine, simmer until it reduces by half. Add the broth, lemon juice, and capers and bring to a simmer. Return the chicken to the pan and simmer the chicken to an internal temperature of 160 degrees using a thermometer.
Slowly add the cornstarch slurry a little at a time, until it reaches a thickened creamy consistency.
Place the seared lemon slices on the chicken. Serve with bread and quinoa, garnish with parsley.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.