Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch.

Season both sides of the chicken with salt and pepper. Dredge each piece in flour, shaking off any excess.

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.

Add the chicken to the skillet in a single layer and cook for about 3-4 minutes on each side until golden brown.

Once the chicken is cooked, remove it from the skillet and set aside.

In the same pan, add the lemon juice and chicken broth, scraping the bottom to release any brown bits.

Stir in the capers and let the sauce simmer for about 2 minutes.

Return the chicken to the skillet and let it simmer in the sauce for another 2-3 minutes.

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter.

Spoon the sauce over the chicken and garnish with fresh parsley.