On a flat plate, or pie plate, combine the flour, salt and pepper.
In a large non-stick skillet over medium high-heat, heat the olive oil. Coat the chicken breasts lightly with the flour mixture and cook in the hot oil about 5 minutes on each side, until cooked through. Remove to a platter.
Add the wine or chicken broth, lemon juice, and capers and bring to a boil, scraping the bottom of the skillet to loosen any browned bits.
Let boil for 2 minutes and return the chicken to the skillet, turning to coat with the sauce. Top with parsley.