Dredge the breasts in flour and saute them in olive oil for a couple of minutes on each side until golden brown. Chicken should be slightly firm to the touch.
Remove from pan, cover with foil and keep warm in the oven while making the sauce.
Wipe out the pan. Melt about 2 tablespoons of butter add 2 teaspoons of flour and cook for a couple of minutes.
Add the lemon juice, wine, capers and caper juice and cook for a just a couple of minutes more. Taste and adjust seasoning. This is a tangy, tart sauce...more butter will smooth out the tartness.
Turn off the heat. Whisk in 2-3 tablespoons of butter. Add the chicken pieces back to the pan and swirl to coat with the sauce.
Top with fresh parsley.
I always serve this with some form of pasta tossed with olive oil, fresh garlic, fresh chopped parsley and maybe some fresh Parmesan cheese.