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Sprinkle both sides of each chicken breast liberally with salt and pepper.
Place the flour in a shallow bowl, and dip each chicken breast to coat. Coat both sides and shake off any excess. Set aside.
Heat a large skillet with olive oil and 3 tablespoons of butter over medium-high heat.
Once the butter is melted and begins to shimmer/crackle, add the chicken.
Brown the chicken for 3-4 minutes per side, until the internal temperature reaches 165°F. Remove chicken from the skillet and set aside on a foil-tented plate.
Add the white wine (or chicken stock), lemon juice, and capers to the pan, and lightly scrape the bottom of the pan to deglaze.
Add the remaining 3 tablespoons of butter and allow them to melt. Reduce to a simmer and allow to cook for 5 minutes until slightly thickened.
Return the chicken to the skillet and baste it in the piccata sauce. Allow to simmer until chicken is heated through.