In a small bowl, whisk 2 tbsp of flour and 1 cup of broth until smooth. Place the remaining flour in a shallow dish. Season chicken with salt and pepper, then dredge chicken in the flour.

Spray a large nonstick skillet with non-fat cooking spray and setover medium heat.

Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.

Place butter in the pan and set over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 3 minutes.

Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, the remaining cup of broth, the lemon juice, paprika, and additional salt and pepper. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley and capers. Add in chicken breasts and let simmer on low for about 5 minutes. Serve chicken smothered in sauce, and topped with some additional chopped parsley.