Pound chicken breasts to an even thickness. Season with salt and pepper. Dredge in flour.

Heat olive oil in a skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 4 minutes per side. Remove and set aside.

In the same skillet, add garlic and cook until fragrant. Add chicken broth, lemon juice, and capers. Bring to a simmer.

Whisk in butter until sauce thickens slightly. Return chicken to skillet and spoon sauce over.

Serve chicken topped with sauce, garnished with lemon slices if desired.