Flatten the chicken breasts slightly for quicker, more even cooking. If the chicken breasts are thick, slice them in half length-wise and give them a little pounding with a kitchen mallet to flatten them. If they're small enough, just give them a few whacks to even them out a bit.

Season the chicken with salt and pepper.

If you are using flour, put the flour into a dish and dredge chicken, piece by piece, coating chicken lightly on both sides. Alternatively, sprinkle flour over the chicken and toss to coat the chicken.

Sauté the chicken breasts in oil until they are golden brown on both sides and cooked through.

Remove the chicken and deglaze the pan with chicken broth or water and bouillon.

When it comes to a boil, return the chicken to the pan and let it simmer for about a minute then turn off the heat.

Add the lemon juice. Stir in the butter until it melts. The butter helps thicken the sauce. Sprinkle on the capers and parsley.

Add salt and pepper to taste.