Step 1:

Marinate chicken in 3/4 cup vinaigrette for 20 minutes. Meanwhile, combine farro and 2 cups water in a medium saucepan. Bring to a boil and reduce to a simmer. Cover and cook for about 10 minutes until water is absorbed and farro is plump.

Step 2:

Fluff with a fork and spread on a serving plate.

Drain chicken and discard remaining marinade. Spread flour on a large plate. Dredge chicken in flour and shake off any excess.

Step 3:

Heat olive oil in a large sauté pan over medium-high heat.
Sauté chicken for about 4 minutes per side until lightly browned. Remove from pan and arrange over farro.

Step 4:

Add white wine to pan and bring to a boil. Simmer for about 2 minutes until reduced by half.

Step 5:

Add remaining 1/4 cup vinaigrette and chicken broth and simmer for another 2 minutes. Add capers and parsley and stir to combine.

Step 6:

Reduce heat to low and add butter, stirring to melt. Season sauce with salt and pepper to taste. Pour over chicken and serve.