Season both sides of the chicken with salt and pepper. Lightly dust both sides of the chicken with flour, shaking off excess.
Cook chicken until done and browned on both sides. Move cooked chicken to a plate.
Add butter, sage leaves, lemon juice, chicken stock, and capers to the pan. Cook for 2 – 3 minutes until butter melts and sauce starts to bubble and thicken.
Remove sage leaves and add chicken back to the pan, turning to coat both sides in the sauce. Place lemon slices on top of chicken and cook for 1 – 2 minutes.
Move chicken back to the plate and spoon sauce over chicken.
