Pound chicken breasts to thin and flatten a little. Mix the flour, salt, pepper and garlic powder in a large ziplock bag. Shake each piece of chicken in mixture until coated.
In a large skillet over medium-high heat, heat the oil. Brown chicken on both sides until light brown. About 4 minutes per side. Remove chicken to a platter and cover to keep warm.
Leave the juices in the skillet and add wine. Stir and bring to a boil. Then immediately add chicken broth, lemon juice and 1 Tablespoon butter.
Place the chicken back into the skillet and cover. Simmer 10 to 15 minutes. Remove lid and add the capers. Replace lid and cook another 2 minutes. Serve each piece of chicken with warm sauce and cooked pasta, if desired. Enjoy!
Notes
You can thicken the sauce by adding a 1/2 Tablespoon of cornstarch or flour. Whisk until thickened.