Pound out the chicken breasts so they are all an even thickness of about to 1/4-inch.
Place the chicken breasts into a large bowl then drizzle the lemon juice over the chicken.
Sprinkle the chicken breasts with 1 tsp salt and 1/2 tsp black pepper then toss to coat the chicken evenly in the lemon, salt, and pepper.
Spread the breadcrumbs out into a shallow dish.
Press each chicken breast into the breadcrumbs on both sides to coat then transfer to a plate.
Heat a skillet with 2 TBSP of olive oil over medium-high heat.
Working with one chicken breast at a time, cook the chicken for 3 minutes on each side or until chicken is browned and cooked through then transfer the cooked chicken to a plate and set aside. Repeat with the remaining chicken, adding more oil if necessary.
Add the broth and wine to the skillet over medium-high heat and use a wooden spoon to scrape the bottom of the pan to release any stuck on bits then bring to a boil.
Reduce the heat to medium-low and continue to cook until the liquid reduces just a bit, about 2 minutes.
Add the butter and capers to the skillet and cook, while stirring, until the butter has melted.
Season the sauce with salt & pepper to taste then serve the chicken topped with the sauce.
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