Filet each chicken breast in half horizontally, making each chicken breast thinner, not smaller. Place a piece of plastic wrap over the chicken and pound with a meat mallet or a rolling pin until about 1/4 to 1/2 inch thick.

Sprinkle on all sides of the chicken with salt and pepper. Dredge chicken in flour until well coated.

In a pan over medium high heat, melt the butter. Once the butter is melted, add the chicken and cook on each side until browned, about 3 minutes per side. Remove from pan.

In a clean pan melt the remaining butter. Sprinkle with 1 1/2 tbs flour and whisk until combined. Add the beer, broth and lemon juice and cook until warmed and thickened, about 3 minutes. Add the capers and stir.

Add the chicken to a plate on top of a bed of rice or pasta. Top with sauce, serve immediately.