Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thickness using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and black pepper.
Place the flour in a shallow dish and lightly dredge each chicken breast in the flour, shaking off any excess.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside on a plate.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the chicken broth, lemon juice, water, and capers to the skillet. Stir to combine and bring the sauce to a simmer.
Let the sauce simmer for 3-4 minutes until slightly reduced.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to heat through.
Sprinkle the chopped fresh parsley over the chicken and sauce before serving.