Pat your chicken dry with a clean cloth or paper towel and season generously with salt.
Coat your chicken breasts thoroughly with ½ a cup of flour. Set aside.
Place a large pan on medium heat. Add the oil when the pan is hot, and carefully place the chicken. Cook for 2-4 minutes, until the edges start to crisp up, flip, then cook for another 2-4 minutes. Remove the chicken from the pan and set aside.
Melt butter in the pan with the chicken drippings, then add garlic and cook for 30 seconds to 1 minute, just enough to release the aroma. Add ¼ cup flour and stir to incorporate.
Deglaze the pan with white wine, then stir in 1 teaspoon salt, capers, and the juice of half a lemon.
Add the chicken back into the pan, reduce the heat, and simmer in the sauce for 5 minutes.
Serve with chopped cilantro and lemon wedges, and enjoy!
Video
Notes
You want to ensure your chicken pieces are thin when you cook them. You can do that by slicing your chicken breast in half to create two thin pieces, or you can pound the chicken. Simply cover the chicken in plastic wrap or parchment paper and gently pound it using a meat mallet or rolling pin. Do this before you season it.
Remember that cooking times may vary depending on the size of your chicken breasts. Keep an eye on it to avoid drying the chicken out.