Between sheets of plastic wrap or waxed paper, flatten chicken to 1/4-inch thickness. In shallow dish, mix flour and 1/2 teaspoon each salt and pepper. Coat chicken breasts with flour mixture.
In 12-inch skillet, heat 2 tablespoons olive or vegetable oil over medium-high heat until hot. Cook chicken breasts in oil 6 to 8 minutes, turning once, until brown. Slowly add wine; continue cooking until wine is reduced to about 1 tablespoon. Add cooking sauce and 1/4 teaspoon salt. Reduce heat to medium; simmer 6 to 8 minutes or until chicken is no longer pink in center, turning once.
Sprinkle with parsley.