Season the chicken with salt and pepper; sprinkle with 1 tablespoon flour.
In a large non-stick skillet, over medium-high heat, heat 2 tablespoons olive oil until very hot.
Cook the cutlets until opaque throughout,1 to 2 minutes per side; transfer the cutlets to a plate.
Reserve the skillet; reduce the heat under the skillet to medium.
Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute.
In a small bowl, whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan.
Simmer sauce until reduced and thickened, 2 to 3 minutes.
Stir in the white wine, parsley and capers.
Swirl in the unsalted butter until sauce is shiny and slightly thickened.
Serve chicken with the sauce.
Serve with pasta or potatoes as desired.
