Stir ¼ cup broth into 1 tsp. flour until smooth; set aside. Combine remaining flour, salt and pepper in a shallow dish. Dredge chicken in flour mixture; shake off excess. Melt 1 tbsp. butter and oil in a large skillet over medium-high heat. Sauté chicken in oil until dark golden-brown and cooked through, turning once (about 4 min. per side). Move chicken to a warm platter; keep warm. Add shallots to the pan; sauté 3 min., stirring frequently. Add garlic; sauté 1 min., stirring constantly. Add wine, scraping pan; bring to a boil. Cook, stirring often, until liquid almost evaporates. Add remaining broth to pan; bring to a boil. Cook until reduced by half (about 5 min.). Stir in flour-broth mixture; cook, stirring frequently, 1 min. until slightly thickened. Remove from heat; whisk in remaining butter, juice and capers. Drizzle sauce over chicken; sprinkle with parsley and garnish with lemon. Serve immediately with Roasted Broccoli.