Place each chicken breast portion between two pieces of plastic wrap.

Using the flat side of a meat mallet, pound each breast until its about 1/4 inch thick.

Remove top plastic wrap and salt and pepper chicken then dredge in flour. Shake off excess flour.

Heat a large saute pan with oil.

Cook chicken until lightly browned and no longer pink in center, turning halfway through cooking.

Remove chicken and set aside in a covered container to keep warm.

Reduce heat to low. Add broth, garlic, capers, and lemon juice to saute pan and simmer for about 2 minutes until slightly reduced.

Return chicken to pan and heat through.

Serve chicken with capers and lemon juices over top and sprinkle with parsley.