Cut open each chicken breast through the thickest part using a sharp knife, opening them up like butterflies. Cover with baking parchment and pound flat with a rolling pin or heavy pan until the breasts are 3-4mm*** thick. Season with salt and pepper and set aside.
Heat a large, wide frying pan over a high heat. Slice 1.5 of the lemons into thin, 3-4mm slice and pour the olive oil into the hot pan. Add the slices, in a single layer, and sautee on both sides until caramelised and slightly blackened. Remove them to a plate. Now turn the heat down to medium-high, add a knob of the butter to the pan and fry the garlic for a minute, then add the capers and sautee until the garlic is golden and soft. Remove with a fish slice to the plate with the lemon slices. Turn the heat up again, add another knob of butter and sautee the chicken for a few minutes a side until cooked through. Remove from the pan and set aside somewhere warm.
Pour the wine into the pan and allow to simmer for 15-20 seconds. Turn off the heat and start adding in the cubed butter, whisking to emulsify it into a syrupy sauce. Once all the butter has been added whisk in the chipotle, honey and half the chopped tarragon. Now squeeze in half the remaining lemon juice and taste, adjusting the seasoning to your liking with more salt, pepper or lemon. Add the lemon slices back to the pan to warm through. Serve the chicken on a large, warm plate with the sauce poured over, scattered with the lemon slices, capers, garlic and remaining tarragon. Serve at once with fresh bread or rice to mop up that sauce.
