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In a 12 inch saute pan heat 1 TBSP of oil over medium high heat.
Season the chicken breast with salt and pepper and dredge in the flour. Shake off excess flour and carefully add two of the chicken breast into the pan. Cook until browned on one side then turn over, cover and cook through.
Remove the cooked chicken from the pan and place on a clean plate or serving dish. Set aside and repeat with the remaining oil and chicken.
In the same pan brown the lemon on both sides and remove from the pan.
Add the shallot, garlic, white wine, parsley, thyme, basil, oregano and dill and reduce the volume by half.
Add the chicken stock and reduce the volume by half.
Turn off the heat and whisk in the butter.
Add the capers and 1 TBSP lemon juice and taste. Add more lemon juice, salt and/or pepper if needed.
Pour some sauce over the chicken and serve the rest on the side.