Season chicken with salt and pepper. Lightly dredge chicken in flour.
2. Heat extra virgin olive oil in a large saute pan over med high heat. Add chicken and cook for 3-4 minutes on each side, or until lightly browned. Remove chicken from pan and set aside.
3. Turn heat down to a medium low before stirring in the shallots. Cook for about 20 seconds. Stir in chicken broth, lemon juice, and capers. Once bubbles start to form, stir in butter.
4. Return chicken to pan and heat thru top with fresh parsley.