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Slice chicken breasts in half lengthwise (to make them thinner)
Mix flour, salt, and pepper in a bowl, and dredge chicken in mixture
Heat a tablespoon of oil in a skillet over medium heat until it sizzles, and add chicken breasts, reserve the remaining flour for use in making the sauce
Cook 4-5 minutes on each side until chicken is just cooked through
Lay a paper towel on a plate and set aside
Remove chicken from skillet and set aside
Add second tablespoon of oil to skillet, and add shallots
Saute about a minute, then add garlic, and saute another minute
Add the reserved flour and cook for a minute
Add ½ the chicken broth to deglaze the pan and scrape up the browned bits
Then add remaining broth, and lemon juice, and cooking until thickened
Add sun-dried tomatoes, capers, cream, and butter, and stir together until butter is melted, and fully combined
Add chicken back to skillet, spooning some of the lemon mixture on top of chicken, and heat through
Garnish with parsley and lemon slices and serve