In a small saucepan, combine wine and garlic over medium heat. Bring wine to a boil, reduce heat to a simmer until wine is reduced in half, about 3 to 4 minutes. Pour through a strainer into a bowl to remove garlic.
Rinse out saucepan, add butter and place over medium heat. When butter has melted return wine to pan along with cream and salt.
Cut lemon and half and squeeze juice of one half into saucepan. Bring to a boil and simmer 10 to 12 minutes.. Cover and remove from heat.
Heat olive oil in a large skillet over medium-high heat.
Coat each piece of chicken in flour and season with salt and pepper. Place in skillet and sauté about 4 minutes per side.
Arrange chicken on a serving platter. Sprinkle with capers, and spoon sauce on top. Garnish with lemons if desired.