Place chicken breasts on a cutting board and cover with plastic wrap, then flatten chicken slightly with the flat side of a meat tenderizer. Melt butter in frying pan over medium high heat, add chopped garlic then chicken breasts; fry 5 minutes each side or until no longer pink. Remove chicken from pan, and deglaze with white wine and reduce by half, then add whipping cream and simmer till slightly thickened. Place chicken back in pan and simmer for a few minutes turning chicken to coat.
Serve with wild rice mix, spoon some sauce over all, and top with a few capers.