Flatten the chicken breasts to an even thickness. Season with salt and pepper, and dredge in flour.

Sauté the chicken in olive oil and 2 tablespoons of butter until golden and cooked through. Set aside on a plate.

In the same pan, sauté the minced garlic until fragrant. Then, deglaze the pan with white wine or chicken broth. Stir in the remaining chicken broth and lemon juice, and let it reduce slightly.

Add the remaining butter and capers if using. Then return the chicken to the skillet. Spoon the sauce over the chicken and let it simmer for a few minutes.

Garnish with fresh parsley and serve with your favorite side.