2 tablespoons flour (whole wheat or gluten free flour)
4 tablespoons butter
5 tablespoons olive oil
1/3 cup freshly squeezed lemon juice
1/4 cup vegetable or chicken stock
1/4 cup capers
1/3 cup fresh parsley
First butterfly the chicken breaasts (split through the middle -- you are essentially making the breast thinner). Then, Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil until sizzling. Then, add 2 pieces of chicken and cook for 3 minutes. Once that side is brown, flip and cook other side for 3 more minutes. Remove and transfer to plate. Add 1more tablespoon of butter and add another 2 tablespoons olive oil to the pan. Once sizzling, then cook the other 2 chicken pieces the same way and transfer to plate and cover to keep warm.
Put lemon juice, stock and capers in the pan with the leftover butter and oil. Return to medium high heat and bring to boil, scrape at the bottom of the pan to get all the good stuff from the chicken. Return all the chicken to the pan and simmer for 5 additional minutes. Place the chicken on a serving deep platter. Add remaining 1 tablespoons butter to panand whisk vigorously -- this will make it a little more thick. Then, pour the sauce over chicken and sprinkle the parsley on top.