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In a shallow dish, combine the flour, salt, and pepper. Dust the chicken breasts with the flour mixture.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on each side, or until golden brown and cooked through.
Reduce the heat to low and add the white wine, lemon juice, and capers. Simmer for 4 to 5 minutes, stirring occasionally.
Remove the pan from the heat and stir in the butter and parsley.
Serve the chicken and sauce over a bed of fresh pasta or steamed rice.