1. In a large resealable plastic bag, add flour, salt and black pepper. Seal and shake to blend. Add a few chicken breasts to the bag and shake until evenly coated; set aside. Repeat with remaining chicken breasts.
2. Add butter to multi-cooker. Set multi-cooker to SEAR or SAUTE and heat until butter melts. Add chicken, skin-side-down, cooking about 4 minutes or until skin is golden brown. Pour wine, lemon juice, broth and capers over chicken.
3. Cover multi-cooker and set to SLOW COOK HIGH for 2 to 2 ½ hours or LOW for 3 to 4 hours or until chicken is cooked through and tender. Remove chicken to a serving platter. Cover with foil to keep warm.
4. In a small bowl, stir water and cornstarch until cornstarch is dissolved. Using a silicone whisk or wooden spoon, stir mixture into liquid in multi-cooker until smooth. Set multi-cooker to SEAR or SAUTE. Cook, stirring constantly, about 3 minutes or until mixture is slightly thickened. Pour mixture over chicken. Garnish with lemon slices.

Serves: 4-6

Test Kitchen Tip: If your multi-cooker does not have a sauté or sear function, step 1 can be done on a stovetop.