In another skillet add 1 tbsp of butter and then the lemon juice, wine, lemon halves, salt, and pepper. Bring this to a boil and then let reduce for 3-4 minutes. Once reduced, remove from heat and whisk in the other 2 tbsp of butter. Remove the chicken from the oven and serve each breast with a few spoonfuls of the sauce, lemons and fresh chopped parsley.