Using a mallet or rolling pin, pound skinless chicken breast halves between sheets of plastic wrap to ½-inch thick. Cut in half.
Dredge in flour seasoned with salt and pepper. Shake off excess. In a large skillet, sauté in olive oil on medium - high, browning about 3 minutes per side. Squeeze lemon juice over chicken and add chicken broth. Cook to a minimum internal temperature of 165°F.
Let liquid deglaze the pan and add capers. When liquid reduces but still coats chicken, transfer chicken to a platter.
