Have all ingredients ready as this is quite a fast dish to prepare.
Slice chicken, salt and pepper both sides, set aside on a plate. Place panko on a plate. Press both sides of each piece of chicken into the panko. Set aside.
Prepare rice or noodles. Fry sage leaves in hot oil and set aside to use as your garnish
In a large heavy skillet, heat 2 T olive oil over medium heat. When hot, cook 2-3 pieces of chicken at a time until golden brown on both sides and cooked through. Make sure not to over crowd chicken when cooking. You can add more oil as needed. Set chicken aside on a platter and cover loosely with foil to keep warm. Wipe out the skillet with a paper towel to remove excess crumbs. Heat skillet over medium heat. Add 2 T olive oil and 2 T butter. When hot, add the garlic and capers, cook for 1-2 minutes, then add the broth, wine, dijon and chili flakes. Simmer and reduce for 5 minutes. Stir in remaining 2 T butter (or more if you want the sauce thicker) and lemon juice. Cook a few minutes then taste and adjust seasoning as needed. Serve chicken with rice and sauce. Garnish with lemon slices and crispy sage. Serves 4.