Season chicken with 1/2 tsp slat and 1/4 tsp black pepper. Place flour in a shallow dish. Dredge chicken in flour.
Heat 2 Tbs oil and garlic in a large skillet over medium heat. Cook for about 4 minutes or until the garlic is crisp and golden. Remove garlic with a slotted spoon and reserve.
Increase heat to medium-high. Add chicken and cook for 3 minutes on each side. Remove from pan.
Add 1 Tbs flour, 1/4 cup stock and stir with a whisk. Add the remaining stock and capers. Bring to a boil and cook for 3-4 minutes. Stir in parsley, lemon juice and season with salt and black pepper.