Prepare chicken as directed on package. Transfer chicken to platter; tent with foil to keep warm. Mix 1 Tbsp. butter and 1½ Tbsp. flour in small bowl until smooth. Bring wine, lemon juice and broth to boil in skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 Tbsp. butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.