Melt butter in a large frying pan set over medium -high heat. Add chicken and cook until golden brown, 2-3 minutes per side.
Finely chop capers. Once chicken has browned add capers, peel and broth to pan.
Cover and cook over medium-low heat, turning halfway through, until chicken feels springy when pressed, from 10-12 minutes.
Remove chicken to a platter. Stir dill into pan juces. If sauce looks too thin, increase heat to medium-high and stir often until as thick as you like, about 2 minutes. Pour over chicken and serve with orzo or rice and asparagus or green beans.