Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to about ½ inch thick for even cooking.

Season both sides of the chicken with salt and pepper. Then, dredge each piece in flour, shaking off any excess to avoid a gummy texture.

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

Add the chicken breasts to the skillet, cooking for about 4-5 minutes on each side until they are golden brown and cooked through.

Once cooked, remove the chicken from the skillet and place it on a platter. Cover it loosely with foil to keep warm.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.

Pour in the chicken broth and lemon juice, scraping any browned bits off the bottom.

Stir in the capers and remaining butter, letting the sauce simmer for 2-3 minutes until slightly thickened.

Return the chicken to the skillet, coating it in the sauce. Garnish with fresh parsley, and serve immediately.