1. Place chicken between sheets of plastic wrap and pound chicken to a thin and uniform thickness.

2. Salt and Pepper all breasts on both sides.

3. Heat butter and olive oil in large skillet over medium heat.

4. Place chicken in flour 1 breast at a time and coat both sides, remove excess and place into hot pan and cook for 3 minutes or until browned. Turn breasts over and cook an additional 3 minutes or until browned. ( Do not over crowd pan so depending on size of pan you may have to do this in a couple stages.) When browned on both sides, remove and place on a plate. Continue until all breasts are browned.

5. In the pan add chicken stock, lemon juice and bring to a boil. While boiling, scrape bottom of pan with wooden spoon to remove any browned bits, as this adds flavor. 

6. Place all chicken breasts back in pan and allow to simmer 3-4 minutes. Rinse capers under water and add to the pan along with chicken.

7. Place the chicken on a serving plate and top with sauce and garnish with fresh parsley.