Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
Sauté the chicken over high heat, about 3 minutes on each side. Transfer to a warm platter and cover to keep warm.
Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.