Slice chicken breast in half horizontally to create 6 thin pieces. Mince shallot and garlic, slice lemon, and chop parsley.

Meanwhile heat olive oil in a pan over medium heat. Add garlic and shallot and cook until fragrant. Approx 2-3 min. Turn heat up to medium high and add wine. Simmer for another minute, then add chicken broth. Whisk flour into the pan until smooth and continue to cook another couple of minutes until thickened. Add lemon juice, capers and butter, and mix until butter is melted. Adjust seasoning to taste.

When chicken is ready pour sauce over it, sprinkle with parsley and top with lemon slices.

Enjoy!