Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.

Season the chicken with salt and pepper, then dredge each piece in flour, shaking off the excess.

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

Add the chicken to the skillet and cook for about 4-5 minutes per side until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, add butter, chicken broth, and lemon juice, scraping up any bits stuck to the bottom.

Stir in the capers and let the sauce simmer for a few minutes.

Return the chicken to the skillet and coat it in the sauce, cooking for an additional 2 minutes.

Sprinkle fresh parsley over the dish just before serving.