Slice your chicken breasts lengthwise to make 4 thinner cutlets. Trim off any fat. Season the chicken with salt.Then, coat the chicken in flour.
Over medium heat, add 2 tablespoons of the butter to a skillet.
Wait till the pan is hot, cook the chicken pieces for about 5 minutes per side until the chicken is golden.
Once the chicken is golden, remove the chicken from the skillet.
Add the chicken back with 1 cup of the chicken broth, lemon juice, remaining 2 tablespoons of butter, and capers to the skillet. Scrape up any brown bits.
When the mixture starts to bubble and the broth starts reducing, add back a little broth for more reducing = more flavor!
Cook until the chicken is cooked through and the sauce has reduced to your liking. This usually takes 5 minutes. You may need to turn down the heat so it stops bubbling. If the sauce thickens too much, add more broth.
Once you are finished, serve with a side of your choosing!!