Slice the chicken breasts through the middle to be a similar thickness – about ½ inch. Once cut in half, pound a bit in places where it looks thicker. Use a meat mallet/hammer or the bottom of a pan to hit them until the breast looks a similar thickness all the way through.
In a shallow bowl, mix the flour with your seasoning choice. Then dredge the chicken cutlets in the flour, breading both sides of the chicken breast. Shake to remove any excess flour.
In a large skillet, melt the butter with the oil over medium-high heat. Add the chicken and cook for a few minutes on either side until browned – flipping just once. Then set aside.
Make the sauce and combine
Prepare the sauce in the same pan you cooked the chicken in. To deglaze it and prevent burning, add the lemon juice and stock, then use a wooden spoon to scrape up all the brown bits from the bottom. Let it simmer & reduce until it becomes a thick sauce.
Add the capers for a minute or two. Add the chicken at the last minute to quickly reheat it.
Season with salt & pepper. Plate the chicken, then pour over the sauce and serve. Garnish it with parsley.
Notes
If you want to check your meat is fully cooked, use a meat thermometer. Cooked chicken will have an internal temperature of 165 ºF/74ºC.
This recipe is best enjoyed immediately. If you have any leftovers, keep them in the fridge for 3-4 days. Then reheat over low heat.