1. Season the chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken; cook 5 minutes, or until underside browns. Turn and cook other side 5 minutes. Remove from pan; keep warm. Add the broth and lemon juice to the pan; boil 5 minutes, until syrupy. Remove from the heat and mix in the capers and butter; spoon over chicken.