Pound the chicken breasts to an even thickness and season with salt and pepper.

Dredge the chicken in flour, shaking off excess.

Heat olive oil in a skillet over medium heat and cook the chicken until golden brown on both sides, about 4-5 minutes per side.

Remove chicken and set aside. In the same skillet, add garlic and cook until fragrant, about 1 minute.

Deglaze the pan with white wine, scraping up any browned bits.

Add lemon juice, capers, and butter, stirring until sauce thickens slightly.

Return chicken to the skillet and spoon sauce over top. Cook for another 2 minutes.

Serve hot with your choice of sides.