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Add the wine to deglaze the pan, using your spoon to scrape the bottom and remove any stuck flour (the wine will help loosen it). Add the onion and garlic, sautéing for 2 minutes until onions are soft. Switch to a whisk and add the chicken broth, lemon juice, capers, salt and pepper to taste.
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If you are cooking this sauce with a meat, the best process is to pan-fry the meat in the olive oil and butter first, remove from the pan and finish the sauce. Then once you've added the broth and remaining ingredients, return the meat to the pan and coat it with the sauce. You can turn down the heat and allow the meat to simmer or even finish cooking in the sauce for extra flavor. Garnish with fresh parsley and you've got a full one-skillet meal!
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