Place each breast between 2 sheets of heavy-duty plastic wrap and pound to 1/2-inch thickness. Sprinkle each breast with corn starch. Heat skillet over medium-high heat and spray with cooking spray. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan and keep warm, covering loosely with foil. Add wine, lemon juice, zest, capers, and garlic to pan, scraping pan to loosen bits. Cook for 2-3 minutes; if sauce gets too thick too quickly, just add a few tablespoons of water to thin it out. Season with salt and pepper. Serve the chicken over the noodles, if using, and pour sauce over it. Garnish with parsley.