Lightly dust breasts with flour, and season with salt and pepper. Over medium high heat, saute until brown. Remove breasts from pan.
Deglaze the pan with wine and add minced garlic. Brown garlic slightly and cook until liquid has nearly evaporated. Add chicken broth, capers and lemon juice. Return breasts to pan, cover and simmer until chicken is done. Transfer to a warm plate.

Quickly add butter to pan. If you like a stronger lemon flavor, add thin slices of lemons to sauce. Warm through, then pour sauce over chicken and serve immediately.