Jess's Chicken with Capers

1 package (approx. 1 lb.) chicken breasts, thawed
1 cup flour
2 tbsp. olive oil
assorted seasonings (rosemary, thyme, paprika, garlic powder, black pepper)
1 can (14-16 oz.) low-sodium chicken broth
2-3 tbsp. capers
splash white wine

Put flour in plastic Ziploc bag; add seasonings to taste. Shake to mix. Add chicken to bag and shake to coat.

Heat olive oil in deep saucepan. Add chicken; brown. Add more oil if pan becomes dry. When chicken is brown on both sides, add chicken broth and additional seasonings. Bring to a boil, then reduce to a simmer. Cook 15-20 minutes, turning chicken occasionally, until sauce is reduced by half and chicken is cooked through. (Add water or additional chicken broth if sauce thickens too quickly.) Add capers and wine in the last 2 minutes of cooking.

Serve with roasted rosemary potatoes and a green salad.