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Heat olive oil in a large nonstick skillet. Add radishes, season with salt and cook over moderately high heat, stirring occasionally, until golden and crisp-tender, about 3 minutes. Transfer radishes to a plate and let cool slightly. Wipe out skillet.
Season chicken breasts with salt and pepper. Dredge in flour; shake off excess. Heat 2 tablespoons of the oil in skillet. Add 2 of chicken breasts; cook over moderately high heat until golden on the bottom, about 3 minutes. Flip chicken and cook until golden and cooked through, 2 to 3 minutes longer. Transfer chicken to a large plate. Repeat with 2 tablespoons of oil and remaining chicken. Wipe out skillet.
Heat the remaining tablespoon of oil in skillet. Add garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add wine and cook until almost evaporated, 1 minute. Add stock and bring to a boil. Whisk in butter, lemon juice, capers, and parsley and cook until slightly thickened, about 2 minutes. Season sauce with salt. Return chicken to skillet, 2 pieces at a time, and turn to evenly coat with sauce. Transfer chicken to plates and spoon remaining sauce on top. Halve radishes, scatter over chicken and serve.