Not only with capers, but also with some lovely pasta that my sister Helen picked up for us. This one is from Relish magazine.
4 boneless skinless 6-oz chicken breasts (I used thin sliced cutlets)
1/2 tsp salt
coarsely ground black pepper
1/4 c flour
1 tbs olive oil
1/4 c dry white wine or vermouth
2/3 c chicken broth
2 tbs capers
4 tbs chopped Kalamata olives
1/2 c chopped fresh basil
2 c cooked pasta
(Start cooking your pasta first, if you don't have cooked pasta lying around!)
Pound chicken between sheets of wax paper until about 1/4" thick (I skipped this as a result of using thin cutlets). Sprinkle with salt and pepper and dredge in flour.
Heat oil in large skillet over medium-high. Add chicken and cook until golden, about 3 min each side. Add wine and cook until reduced by half, about 1 min.
Reduce heat to medium and add chicken broth, capers, olives, and basil. Cover and cook about 5 min, until chicken is tender.
Serve chicken atop pasta, with sauce spooned over, and sprinkle with lemon juice.