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Cut chicken breasts in half parallel to work surface all the way through. In between 2 sheets of plastic wrap, pound each breast until ¼" thick; generously season with salt and pepper.
In a large shallow bowl, place flour. Dredge chicken in flour, shaking off excess. In a large skillet over high heat, heat ¼ cup oil until very hot. Working with 3 chicken pieces at a time, cook, turning once, until golden brown, about 2 minutes per side. Transfer to a plate. Adjust heat as needed and repeat with remaining chicken.
In same skillet over high heat, bring wine, broth, and lemon juice to a boil. Cook, stirring occasionally, until thickened and reduced by about one-quarter, about 5 minutes. Reduce heat to low and add butter, one piece at a time, vigorously whisking after each addition; don’t stop whisking until all butter is incorporated. If sauce starts to break, add 1 tablespoon water and continue to whisk until sauce is smooth and glossy.
Return chicken to skillet. Add capers, bring sauce to a light simmer, and cook until warmed through, about 3 minutes. Serve with lemon wedges alongside.