Place each chicken breast between two sheets of plastic wrap and gently pound them to about 1/2 inch thickness.

Season the flour with salt and pepper in a shallow dish, then dredge each chicken breast in the flour mixture, shaking off the excess.

In a large skillet, heat olive oil over medium-high heat until hot.

Add the chicken breasts to the skillet in a single layer and cook for about 3-4 minutes on each side until golden brown.

Remove the chicken from the skillet and set aside.

Add butter to the pan and let it melt, then add lemon juice and chicken broth to deglaze the pan.

Stir in the capers and let the sauce simmer for 1-2 minutes.

Return the chicken to the skillet and simmer for an additional 2-3 minutes.

Remove from heat, garnish with fresh parsley, and plate the chicken with drizzled sauce.