Start by placing your chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound them to an even thickness of about 1/2 inch. Season with salt and pepper generously.

Spread the flour on a large plate. Coat each chicken breast with flour, shaking off the excess.

In a large skillet, heat the olive oil and butter over medium heat. Once hot, add the chicken breasts. Cook for about 4-5 minutes on each side or until they are golden brown and fully cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, add chicken broth, fresh lemon juice, and capers. Bring to a simmer, scraping the bottom of the pan to release browned bits. Cook for approximately 2-3 minutes until slightly reduced.

Return the chicken breasts to the skillet and spoon the sauce over them. Simmer for about 2 minutes. Garnish with freshly chopped parsley and serve.