It is recommended to place the chicken breasts between two sheets of plastic wrap and then gently pound them until they reach a uniform thickness of approximately half an inch.
Combine the flour, salt, and pepper in a dish that is rather shallow. Brush each chicken breast with the flour mixture, then shake off any extra flour that may be present.
Heat the olive oil in a big skillet over medium-high heat. Add the chicken breasts and heat for 4–5 minutes on each side, or until cooked through and golden brown. After taking the chicken out of the skillet, set it aside.
Add the minced garlic to the same skillet and sauté it for about 30 seconds, or until it becomes fragrant. After adding the lemon juice and chicken broth, scrape away any browned bits from the skillet's bottom.
After adding the capers, leave the sauce to boil for two to three minutes, or until it has slightly reduced. Incorporate the butter and stir until it has melted and the sauce has become somewhat thicker.
Spoon the sauce over the chicken breasts after you've returned them to the skillet. Cook the chicken for a further two to three minutes, or until it is thoroughly heated. Before serving, garnish with lemon slices and chopped parsley.