Gently pound the chicken between layers of plastic – I put 2 at a time in a gallon ziplock left open. Chicken tenders are kind of delicate, so be easy on them or you will wind up with chicken mush.
Heat olive oil in a heavy pan over medium-high heat. Season flour with salt and pepper, and dredge chicken.
Brown chicken in hot oil – a few minutes on each side should do since they are thin. Do it in batches and don’t crowd the pan. Remove cooked chicken to a heatproof dish to keep warm.
With pan over medium-high heat, add chicken broth. Bring to boil, scraping any bits off the bottom. The sauce should thicken a bit. Reduce heat to medium and add lemon juice, capers and parsley. Add margarine and stir until melted. Remove from heat and pour sauce over chicken. Serve with hot pasta.