Pound chicken between sheets of wax paper or plastic wrap to about 1/4-inch thick. Sprinkle both sides with salt and pepper and dredge in flour to coat lightly.
Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook until golden brown, about 3 minutes on each side. Add wine and cook until reduced by about half, about 1 minute. Reduce heat to medium. Add chicken broth, capers, olives and basil.
Cover and cook until chicken is tender, about 5 minutes. Place chicken over hot cooked spaghettini and spoon sauce, capers, olives and basil over chicken. Sprinkle with lemon juice.