Ingredients

• 6 tablespoons olive oil, divided

• 6 tablespoons drained capers, patted dry and divided (from 2 [3 1/2-ounce] jars)

• 1 tablespoon finely chopped fresh flat-leaf parsley

• 1/2 teaspoon crushed red pepper

• 1 teaspoon grated lemon zest, plus 3 tablespoons fresh juice, divided, plus wedges for serving

• 2 (8-ounce) boneless, skinless chicken breasts

• 1/2 cup (about 2 1/8 ounces) all-purpose flour

• 1 teaspoon dried thyme

• 1 1/4 teaspoons kosher salt, divided

• 3/4 teaspoon black pepper, divided

• 1 1/4 cups dry white wine

• 3/4 cup chicken stock

• 1 medium garlic clove

• 5 tablespoons (2 1/2 ounces) unsalted butter