In a medium lidded pot, combine wheat berries and 2 1/2 cups of the chicken broth. Cover and bring to a boil. Reduce heat to a simmer and cook 15 minutes. Drain and return to pot. Stir in pomegranate seeds, 3 tbsp of the parsley, 1/4 tsp plus 1/8 tsp of the salt and 1/4 tsp of the pepper. Cover and set aside.
Meanwhile, season chicken with 1/2 tsp of the salt and 1/4 tsp of the pepper. Heat oil in a large sauté pan over medium-high heat. Add chicken and cook 4 to 5 minutes per side or until cooked through. Remove to a plate and set aside.
In same pan, add the 1 1/2 cups pomegranate juice and remaining 1/2 cup chicken broth. Bring to a boil. In a small bowl, stir together remaining 2 tsp pomegranate juice and the cornstarch. Whisk into boiling pomegranate mixture; cook 4 minutes until thickened. Remove from heat; stir in butter and remaining 1/8 tsp salt. Return chicken to pan; toss to coat. Serve chicken over wheat berries. Drizzle with extra pomegranate sauce and garnish with remaining 1 tbsp parsley.