Heat 4 tbsps of the olive oil in a large skillet.
Mix the flour with the salt and pepper. After halving the breasts into thinner slices, and pounding them thin, dredge the chicken in the flour mixture. Cook the chicken through and set aside on a platter.
Add the remaining olive oil and the garlic. Once the garlic is golden brown, add the remainder of the dredging flour and stir into the oil. Cook for a couple of minutes until it starts to brown. Add the chicken broth and lemon juice. Whisk until combined and bring to a simmer. Stir in the parsley, butter, and red pepper flakes.
Once the butter is melted, add the green beans and cook for 4-5 minutes. Add the and capers (if desired) and then return the chicken to the pan. Bring to temperature and then serve over white rice or egg noodles.