Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.

Season and Dredge

In a shallow dish, mix together the flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

Cooking

Sear the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Sauce

In the same skillet, add the butter and allow it to melt. Stir in the lemon juice, chicken broth, and capers. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Finish the Dish

Return the chicken to the skillet and simmer in the sauce for about 2-3 minutes until heated through. Sprinkle with fresh parsley before serving.