Cut each chicken breast in half horizontally and pound to about 1/4-inch thick.
Season chicken with salt and pepper on both sides; and then dredge in flour; shake off excess flour.
In a non-stick frying pan heat olive oil over a medium high heat; place chicken in pan and brown on both sides about 2 to 3 minutes per side, until done. Transfer chicken to a platter; keep warm in oven preheated to 170 degrees.
Reduce the heat on stove top to medium; melt 1 Tbsp of the butter in the pan. Add shallots and cook until softened and golden brown, about 30 seconds; add wine, lemon juice and broth; increase heat to medium-high and cook until liquid is slightly reduced, about 5 minutes.
Remove from heat and whisk in 2 Tbsp of butter, the capers and parsley. Add salt and pepper to taste. Place chicken on individual plates on top of hot linquine; drizzle sauce over chicken and serve.
What are capers: Capparis spinosa, the caper bush, is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berry), both of which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits. Other parts of Capparis plants are used in the manufacture of medicines and cosmetics.
The ingredients on the Caper Bottle: capers, water, vinegar and salt. Capers have a very unique and tangy flavor.