Rinse the chicken breasts and pat dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice each breast in half through the middle to make them half as thick. Place each slice between 2 layers of plastic wrap and pound with a mallet until 1/4 inch thick. Season with salt and pepper. Over high heat, add olive oil to skillet and as many of the chicken breasts that will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in a warm oven. To make the sauce, reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrape the brown bits off the bottom of the pan. Stir in the capers and the lemon juice. Remove from heat and add butter, stirring until melted. Adjust salt and pepper to taste. Pour the sauce over the chicken and serve.
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