With a mallet or the back of a small pan, pound the chicken to ½ inch thickness.

Sprinkle salt, and fresh ground pepper over each piece, on both sides. Dredge the chicken in flour to coat.

Heat a medium skillet over med/hi and add the olive oil.

Working with two pieces of chicken at a time, cook until the crust is golden brown and the internal temp is 160 to 165 degrees F. Set chicken aside.

Turn the heat up on the skillet to high and add the lemon juice and white wine. Deglaze the pan with a spatula. Add the capers and smash them. Cook for 2 minutes.

Add the chicken stock and butter. Turn heat down to medium and cook to a simmer. Add the cream and simmer slowly until thickened and turn heat off. Add chicken back to pan to coat with the sauce.

Serve the chicken with the sauce over your favorite pasta.