In a medium nonstick skillet add the olive oil over medium-high heat. Salt and pepper the chicken breasts on both sides. Add the flour to a shallow bowl and coat each side.
Add the chicken breasts and cook for 5 minutes on each side. Flip and continue to cook until the chicken is cooked through and golden on the outside.
Remove the chicken and set it aside on a plate. Add the garlic to the pan and cook for 20 seconds. Add the white wine and fresh lemon juice, and whisk to deglaze the pan. Stir in the thyme, capers, and chicken broth.
In a small bowl whisk the cornstarch and water. Add to the sauce and whisk until it starts to thicken.
Add the chicken back to the sauce and spoon the sauce on top. Serve immediately.