Season chicken breasts with salt and pepper, then dredge in flour.

Heat olive oil in a skillet over medium heat. Add chicken and cook until golden, about 4-5 minutes per side. Remove and set aside.

In the same skillet, add garlic and cook until fragrant. Pour in white wine, scraping up any brown bits from the bottom.

Add chicken broth and lemon juice, bringing to a simmer. Let reduce by half, then stir in butter and capers.

Return chicken to the skillet and cook for an additional 2-3 minutes to heat through.

Garnish with chopped parsley and serve immediately.